From the kitchen of Leigh Shahan Wing, (Robyn’s sister) Little Rock AR
(shared by Robyn Spears)

Scoop 1 cup of cooked beans with 1 cup bean broth from the pot where the beans were boiled and add to blender. Grind 3 times in blender, then liquefy. Pour into muffin tins. Fill the tins. Freeze 12 – 24 hours. Allow to thaw 5 minutes on counter before removing from tins. Store in freezer bags. When ready to serve, place pellets in microwave-safe bowl and cook and stir until heated through. Serve as refried beans.