Refried Beans

2 to 3 cups dry pinto beans
8 to 9 cups water
4 chicken bouillon cubes (or substitute some of the water for chicken broth)
1/2 to 1 tsp garlic powder
1/2 to 1 tsp onion powder
2 to 4 TB butter
2 tsp salt
reserved juices from beans that are cooked

Soak beans over night.  Cook beans with bouillon cubes, garlic powder and onion powder.  Cook several hours until beans are tender.  Add salt.  Put beans with a little bit of juices and butter in food processor.  Blend until smooth.