I personally find homemade refried beans much tastier than canned stuff you can buy from the store.
In addition, making my own ends up being more cost effective. A small can of beans is $2-$3 each, whereas a 450 gram bag of dried beans is about $3 and makes 4 times as much!
First, soak the Pinto Beans in cool water overnight. This helps cut down on the cook time once you get is on the stove.
It takes all of 2 minutes to start the beans soaking, and just requires a little planning ahead.
The next day, top up your water level and bring the spot to a boil. Reduce heat to a simmer for 2-3 hours or until the beans are soft.
I do not add salt while they cook during the first stage as I find it easier to taste test once the beans have been mashed.
Drain the water and rinse the beans. Add 2 cups of fresh water and bring back to on a boil. At this point, turn the heat to low and mash the beans, adding about a teaspoon of salt.
You can either leave the beans plain or you can add 1/4 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne to add a bit of extra kick.
Cool on low heat until it is a consistent mixture and you do not have any hard lumps left.
This is a classic side for Mexican recipes and a staple ingredient in my fried taco recipe! CLICK HERE for the Fried Taco recipe.