I've decided that nothing beats homemade refried beans

Refried Beans

source: Cookshelf Mexican by Marlena Spieler
Ingredients

• 1 lb. dried pinto beans
• sprig of fresh mint
• sprig of fresh thyme
• sprig of fresh leaf parsley
• 3-4 onions, chopped
• 3-4 garlic cloves
• 4 1/2 oz. bacon (optional)
• 1/2 c vegetable oil
• 1 1/2 tsp. ground cumin
• 1/2 tsp chili powder
• salt, to taste
• 9 oz. cheddar cheese, grated

Directions

1. Pick through the beans and remove any bits of grit or stone. Cover the beans with cold water and leave to soak overnight. If you want to cut down on soaking time, bring the beans to a boil, cook for 5 minutes, then remove from the heat and leave to stand covered for 2 hours.
2. Drain the beans, place in a pan and cover with fresh water and the mint, thyme, and parsley. Bring to a boil, then reduce the heat to very low and cook gently, covered, for about 2 hours until the beans are tender. The best way to check that they are done is to sample a bean or two every so often, after 1 1/2 hours cooking time.
3. Add one onion and continue to cook until the onion and beans are very tender.
4. Place two-thirds of the beans, with their cooking liquid, in a food processor and process to a puree. Stir in the remaining whole beans. Or use an immersion blender-leaving some whole beans if desired. Set aside.
5. Heat the oil or remaining grease from cooked bacon in a large skillet. Add remaining onions and garlic and cook until very soft. Sprinkle with cumin, chili powder, and salt to taste.
6. Ladle in a cupful of the bean mixture, and cook, stirring, until the beans reduce down to a thick mixture; the beans will darken slightly as they cook.
7. Continue adding the bean mixture, a ladleful at a time, stirring and reducing down the liquid before adding the next ladleful. You should end up with a thick, chunky puree.
8. Sprinkle cheese on the beans and cover tightly until the heat in the pan melts the cheese. Mix in the cheese and add the bacon if desired. Add salt if needed.