Known in English as "refried beans," the name in Spanish actually means "well-fried." Canned refried beans just don't compare to homemade. My personal version makes a few tweaks on the original (olive oil instead of lard, turmeric to aid with digestion, and a LOT of garlic), but at the end it still has that yummy, creamy goodness.
1 pound dried pinto beans, soaked overnight and drained (I had some extra kidney beans and mixed them in)
water, enough to cover the beans by two inches in a large pot
1 tsp turmeric
1 tsp olive oil (this helps keep the foam down so you can do other things while the pot simmers)
1/2 head of garlic, minced (I LOVE my garlic press)
2-3 bay leaves
2 medium onions, diced
4 Tbsp olive oil
3 Tbsp cumin seeds
2 Tbsp oregano
2 Tbsp cayenne (tone it down if you wish)
Bring A to a boil in a large pot. Let it stay at a hard boil until the beans begin to fall apart. This will vary greatly depending on how old your beans are. Mine only took about 20 minutes to get to this step. Turn A down to a brisk simmer and leave for 15-20 minutes. In a separate tall-brim frying pan, sauté B until the onions are translucent.
Turn off heat and add C. You could do this step once the beans are done, but I like to do this early to allow the oil to sit and really absorb the flavors of the cumin seeds. Turn A's heat back up to high and begin stirring and mashing the beans against the bottom and side.
After a few minutes of doing this, your beans should be more mash with some whole beans floating about. Some people try to pulverize every single bean into nothingness, but I'm fine with having some whole beans in there. Turn the B's heat on high. Turn off A's heat. Once everything is sizzling, dump A into B (remember, tall-brim frying pan!) and stir/scrape the sides and bottom.
As the beans fry, they'll get mashed up even more. Add salt to taste and serve over corn tortillas.
Frijoles Refritos with corn tortillas, guacamole, yogurt, and jack cheese