Un-fried Refried Beans

This is about half of what I make, but you can half it again.  These also freeze well, so I like to make a big batch.                                                                                                                                                           

Un-fried Refried Beans

4 cups dry pinto beans
Sort through the beans to take out bad looking ones, and especially, any rocks.  Rinse.  Place in a large pot and cover with enough water to be above the level of the beans by a few inches.  Soak overnight (or bring to a boil then simmer for an hour or two), then rinse.                                                                                        
Return beans to the pot and add enough water (or a mix of chicken stock and water) to be even with the top of the beans.  Bring to a boil, then simmer for a few hours until the beans are thoroughly cooked and soft.  Stir occasionally to make sure they're not sticking to the bottom of the pot, and add more liquid if they are getting dry. At any time while they're cooking, add 
1 diced onion
or
1 - 2 Tablespoons dried onion                                                                                                                                                                                                                                 
Approximately 20 minutes before serving, and after beans and onions are cooked and soft, add
1 cup cottage cheese or plain yogurt
Salt, to taste (probably 1/2 - 1 Tablespoon)
(I used to use 1 cube butter and 1 cup shredded cheddar cheese instead of the cottage cheese or yogurt, but no one noticed the difference and this has to be healthier.)                                                                        

Using a stick blender (or by doing batches in a blender or food processor), mix until blended and mostly smooth...Little hunks of cooked bean won't hurt anything.                                                                              




Warm through and serve as desired.