1/3 cup oil, lard, or bacon grease
15-oz can beans, pinto or black, drained and rinsed (2 cups)
1 small yellow onion, chopped
1⁄2 tsp cumin
1⁄2 tsp chili powder
1/4 tsp cayenne
Salt
Pepper
Heat 1⁄3 cup oil in skillet over medium-high heat. Add beans. Mash until partly broken up.
Add the remaining ingredients. Cook and mash until the onion is lightly cooked, 3 to 5 minutes.
If too thick, stir in water (or bean cooking liquid).
Refried White Beans with Rosemary
Use olive oil and white beans. Use 2 tsp minced fresh rosemary instead of the cumin, chili powder, and cayenne.
Adapted from How to Cook Everything Fast by Mark Bittman.