All cans are approximately 14-16 oz.

Open all the cans. Do not drain the beans.

In a large pot, cook the onions just until soft in a little cooking spray or oil (add a couple tablespoons of water or broth if necessary).

Dump in all the cans of beans. Stir them up to moosh out the refried beans. Add all the other ingredients, stirring it all up well.

Bring it just to the boil and then put a lid on and simmer on very low heat for about an hour. Give it a stir occasionally to make sure it doesn’t scorch.

Serve. Good with cornbread.

Makes about 15 cups. Leftovers can be frozen.