Hands-Down Best "Refried Beans" - cooking recipe

Ingredients

1 lb 15 bean soup mix
1 onion, minced
3 garlic cloves, minced
1 teaspoon chili powder
1 (6 ounce) can tomato paste
1/2 lb chopped Polish sausage (or suitably flavored Tempah for vegetarians or vegans)
2 2 tablespoons of better than bouillon chicken base or 2 tablespoons flavorful vegetable stock, see note

Preparation

Soak the beans overnight, then rinse thoroughly. Cover with water times three (i.e., water three times the depth of the beans) in a large pot. Bring to frothy boil for one hour, then drain and rinse the suds off the beans.
Return to pot or a crockpot, add remaining ingredients. Bring to boil, then set to low and cook for 6-8 hours more, adding water or broth as necessary. Even if you burn a little on the bottom of the pot, all is well -- the toasty taste will blend into and enhance the Grand Finale.
After all this cooking the beans should resemble lumpy brown gravy. Ladle two cups or so at a time into a food processor or blender in batches, blend until very smooth.
Use in place of traditional refried beans -- or reheat with just enough broth (or wine)to make an excellent gourmet soup -- and enjoy!
NOTE: For Vegetarians use the vegetable stock and remember to only use the Tempeh as stated.