Home-Style Refried Beans

• 200 g/7 oz/1½ cup dried pinto beans
• ¾

Rinse the beans and transfer them to a deep pan with 960ml/32fl oz/4 cups of water. Add the salt and cook over a medium-high heat, partially covered with a lid, for 1½ hours until the beans are very soft and mushy. Remove from heat, drain the excess water, and let them cool. Using a potato masher, mash until creamy.

Heat the oil in a medium pan and sauté the garlic until it turns light