1 lb. pinto or pink beans
1 med. onion, sliced
1 clove garlic, minced
1/2 to 1 c. hot lard or pork drippings (I use butter)
Salt

The secret of good refried beans is the use of ample fat.

Sort and wash beans. Place in large clay pot or kettle; bring to boiling; cover and let stand 1 hour. Return to heat and simmer until beans are very tender (at least 1/2 day). Drain and mash beans, adding fat. Mix well. Continue cooking until beans are thickened and fat is absorbed. Good in Tostadoes or bean burritos.