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Danny Gaulden's Refried Beans

1 1/2	cups	dried pinto beans
1 - 1 1/2	teaspoons	salt
1 - 1 1/2	tablespoons	sugar
1	small	onion -- chopped
3	strips	hickory smoked bacon, diced
3		diced green chiles -- optional
		grated longhorn cheese
If you can't get a pinto bean, use any good DRIED bean (never knew pintos weren't available in some areas!) Soak beans overnight in plenty of water. You can always remove extra water, but if you soak them in too little water, you already have a problem. Before cooking, remove extra water (if any) until about two inches above beans. Season with a little salt, sugar, onion, and HICKORY smoked bacon (got to use the smoked bacon), and cook on a low boil till done. A few diced green chiles with its juice are good to add also. When cooked to very tender, remove water from beans until about 1/4 inch above beans and mash beans...save extra juice. Knowing how much liquid to remove or leave in beans is very important, for if you take out too much of the liquid, beans will be dry, and if you leave too much liquid, beans will be watery. Better to take out a little too much than not enough, for you can always add more juice back into beans. After mashed, beans should be like fairly firm mashedpotatos. After mashed, let set for half hour or so, (to firm up a bit), and then ladle out large spoon fulls into hot skillet that is slightly oiled. Let cook for a couple of minutes, turn over, and layer top side with grated longhorn cheese, and diced onions while other side cooks. Another way is this: After mashed beans have cooled for 30 min. or so, place in covered dish without top, layer cheese and chopped onion on top of beans, and bake for about 30 min. at 350 degrees, or until cheese is melted and beans start to bubble on sides of dish. Remove from oven. For a little extra kick, dice tomatoes and and finely chopped jalapenos and lay on top of finished product. Serve with hot corn tortilla chips, cold beer, and you got yourself a winner.