I’m not so fond of pinto beans and prefer to use black beans, but hey, the choice is yours. Be sure to soak them overnight and change the water before you cook them. Again, bacon fat or lard is the preferred fat for frying, but if the food police have brainwashed you, use vegetable oil. “Refried” is a misnomer since the beans are only fried once, but I’m not going to quibble and call them “Recooked Beans.” Note: This recipe requires advance preparation.
2 cups black or pinto beans, sorted and rinsed clean
Water to cover
1/4 cup chopped serrano or jalapeño chiles, seeds and stems removed
Bacon fat, lard, or vegetable oil as needed for frying
Cover the beans with water and soak overnight. Drain the beans.
Cover the beans with fresh water, bring to a boil, reduce the heat and simmer, covered, until the beans are done, about 2 to 2 1/2 hours. Add the chiles during the last 1/2 hour. Drain the beans completely.
In a large skillet, using a large fork, mash the beans as completely as possible. Move the beans to one side of the skillet and add about two tablespoons of the cooking fat of choice. Fry the beans in the fat, stirring occasionally, for about 5 minutes.