Ingredients

4 15oz cans of black or pinto beans
4 cloves of garlic, minced
1/2 large white onion, minced
4 tablespoons avocado oil
1 tablespoon cumin
1 tablespoon salt

Directions

1. Heat the oil in a large pan over high heat. Add the garlic and onions, then sautee until browned
2. Toss in the cumin and let it cook for another minute or so. don't let it burn!
3. Pour in the beans, water and all. Smash the beans with a wooden spoon as it cooks, stirring to keep the bottom from burning.
4. Smash and cook until the beans have reached their desired texture (some like it chunky, others like it smooth). Mix in salt & oil as needed.

Notes

There are plenty of ways to do refried beans, this is just the way I happened to do it a few weeks ago. The choice of oil doesn't really matter, and traditionally folks use lard. We used avocado oil because it was on sale at Costco. Also, some folks are sticklers about using canned beans and prefer to soak dried beans overnight. It's probably better to do it that way, but then the labor/reward equation is way off. It's really only worth it to do it that way if you're soaking a big pot of beans on the regular.