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1
Soak beans at least 4 hours or up to 12 hours in plenty of water. (I soak the beans in the crock pot.).
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2
Add to the beans one of the garlic cloves, finely minced, 2 tablespoons of the onion, bay leaf and a dash of black pepper.
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3
Cover and cook on HIGH for 2-3 hours (or until beans start to boil) then cook on LOW for approximately 5-6 additional hours. Or cook on LOW all day for about 9-10 hours.
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4
Once cooking time has commenced, check to see if beans are soft. DO NOT drain!
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5
Heat a cast iron skillet* on medium heat and saute the onion, other garlic clove, cumin powder, and oregano in a little bit of oil. With a slotted spoon, transfer the cooked beans to the skillet and begin by mashing using a potato masher. Add some reserved cooking liquid to help mash; mashing to desired consistency. (I puree most of the beans as we like our beans on the soupy side.).
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6
Once the beans are mashed to your liking, stir in the liquid smoke and butter, and about 1 teaspoon salt. Cook, stirring constantly until butter is melted. Taste and adjust all seasonings. You will probably need more salt.
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7
Serve and garnish each serving with a sprinkle of grated cheddar cheese and some green onion slices.
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8
Save about 2 cups of the reserved cooking liquid for reheating the refried beans. DO NOT use water to rehydrate!
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9
*Cast iron will alter the color of the beans. This does NOT effect the taste.
