Olive Oil Refried Beans

Rinse beans.  Soak in water, salt, and soda 8-12 hrs. After soak, place beans, 6 cups water, bay leaves, whole chili and garlic in a 4 quart pan. Bring to a boil uncovered. Reduce heat to a gentle simmer, partly cover and cook until beans are completely tender.  Throughout cooking time, check the water level and keep beans completely covered adding extra water as needed. Beans are done when they are all creamy through their centers.  

Discard bay leaves. Remove the chili and dice it. Drain and reserve bean cooking liquid. Set aside. Set a large cast-iron pot or similar pot on high heat.  Add 1/3 cup of olive oil, and diced chili.  Add the beans and garlic. Reduce heat to medium and with a potato masher, stir and mash beans into a silky paste, stirring and mashing constantly to prevent sticking. Add 1/4 cup of the reserved liquid to loosen mixture, then gradually add the remaining 1/3 cup of oil.  If the bean paste is too thick, add more reserved water.  When the mixture is rich and velvety, taste, and adjust seasoning with salt.

Serve slathered on toast. Can chill in straight sided dish and later cut in slices for cold bean sandwiches with mayonnaise, boiled egg, onion and tomato.