Rinse, sort and soak the beans

• Rinse and sort the dried pinto beans, discarding any stones or damaged beans.
• Soak the beans overnight in the refrigerator in plenty of water.
• Drain the soaked beans.

Cook the beans

• Put the drained beans in a pot, cover with water and place on the stove.
• Bring to a boil and cook until tender.

Prepare the canner and jars

• Fill the pressure canner with warm water and add a splash of vinegar.
• Wash and heat the pint jars.

Fill the jars

• Add garlic powder, onion powder, canning salt and turkey bouillon to each pint jar.
• Fill with the cooked beans, then top up with the bean cooking liquid or boiling water, leaving 1 inch of headspace.
• Tap the jars to release air bubbles and wipe the rims with vinegar.
• Add the lids and bands fingertip tight.

Pressure can

• Place the hot jars in the hot canner, put on the lid and let it heat until it vents.
• Let the canner count down, then fit the regulator and process the pints.
• After the cool-down, remove the regulator, check the vent lock is down and carefully remove the lid away from your face.
• Take the jars out and place them on a towel-lined surface to cool.

Make the refried beans

• Cook the chopped onion and garlic in bacon grease until softened.
• Blend the drained canned beans with the onion mixture in a food processor.
• Add the mixture to a skillet and cook until the desired consistency is reached.