Bitsy's Kitchen
Refried Beans
2/3 cup pinto beans
1/3 cup kidney beans
2-3 large onions (or more), chopped
4-6 cloves garlic (or more), chopped
2-3 bell peppers (or more), chopped
1-2 hot peppers (more or less, to taste), chopped
Soak the beans overnight (or use favorite soaking method). Change water, if desired, and simmer until beans are mashed easily by a fork (check after 1 hour, they'll probably be done by 1-1/2 hours). Sauté in olive oil onions, garlic, bell peppers, and hot peppers.
Drain the beans thoroughly. Mush (Can use a hand mixer - take about 2 cups at a time in a bowl and pulverize with mixer. Put the mush back and get another two cups. Continue until you get desired consistency. You could also use a potato masher, fork, food processor; whatever is at hand will probably work.) If you like thinner refried beans, add some of the cooking water as you mush. Add the sautéed vegetables and mix. Add hot salsa (about 1/2 cup for this amount of beans) or chopped, fresh tomatoes. Add salt and pepper.
The main fat in this comes from the olive oil used in sautéing. You can use as much or as little as you want.