Serves: 6
Total Calories: 44

1 cup pinto bean, or Anasazi
1 ham hocks
1 yellow onion, chopped
6 cloves garlic, minced
salt and pepper to taste
butter or margarine

If using pinto beans, soak overnight before cooking. Put beans in 12-inch Dutch oven with other ingredients. Add liquid to cover ham hock and simmer several hours until the meat cooks off the bone and beans are tender. Remove all the pieces of meat, skins and the bones of the ham hock. Continue to cook the liquid off the beans. Chop up the meat from the ham hock and add back into the beans and continue to reduce the liquid. Mash the beans and meat with a potato masher to a pasty consistency. Melt a few tablespoons of butter or margarine in a fry pan. Transfer bean and meat mixture to fry pan and continue to reduce the liquid by frying until the desired consistency of refried beans.

In lieu of making homemade refried beans, use canned refried beans and heat up in a small Dutch Oven by melting a few tablespoons of butter or margarine and frying the beans to enhance the flavor.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutritional Facts:

Serves: 6
Total Calories: 44
Calories from Fat: 0

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Asparagus Spears
Baked Corn Casserole
Baked Onions In A Dutch
Baked Spuds-River Style
Blue Cheese Dressing
Bob's Smothered Broccoli
Boiled Spuds & Veggies
Broccoli Salad
Caesar Salad
Canned Yams
Cauliflower And Broccoli With Pepper Cheese Sauce
Cee Dub's Fancy Veggies
Coleslaw
Cucumber And Tomato Salad
Easy Oriental Vegetables
Fancy Cranberries
Four-Five Bean Salad
Garden Fresh Chicken Pasta Salad
Green Beans And More
Green Beans With Red Peppers
Howard's Cucumber And Onion Salad
Howard's Refried Bean
Italian Squash
Janie's Taters
Lime Cucumbers
Marie's Green Beans
Marinated Vegetables
Middle Fork Mexican Corn
Mixed Italian Vegetables
No Name Creek Baked Beans
Penne Pasta With Roasted Vegetables
Quick And Simple Green Beans
Quick Fresh Mixed Veggies
Quick Fried Taters
Rainbow Rice
Ranch Veggies
Sand Bar Pasta Salad
Sauerkraut Salad
Spuds And Onions Au Gratin
Steamed Broccoli With Dill
Steamed Sweet Potatoes
Stuffed Tomatoes
Summer Italian Veggies
Summer Red Potato Salad
Sweet And Sour Red Cabbage
Tomato Basil Salad
Twice-Baked Potatoes