2 c. uncooked dried pinto beans
1 lg. onion
1 lg. carrot
2 stalks celery, chopped
3 c. water
1 c. canned tomato sauce
1/2 c. green chili sauce
1 1/2 tbsp. chili con carne - Mexican seasoning
1 tbsp. soy sauce
1 tbsp. onion powder
1/2 tbsp. garlic powder

Wash and pick through beans. Place all ingredients in a large pot. Bring to a boil, turn heat to very low, and simmer, covered, for about 2 hours or until beans are soft, stirring occasionally as required. Mash with a hand masher or place in a blender or food processor to mash. Avoid over processing.

To use as a dip, simply thin the refried beans with additional canned green chili salsa.