Soak beans in plenty of water for at 24-36 hours. I usually soak them for 24-36 hours, this helps to make the nutrients of the beans more easily digestible.

Rinse beans, boil in water till beans are mushy. Drain any residual liquid and mash the beans using a potato masher. I didn't make the beans completely smooth like mashed potatoes, but you can, it won't change the flavor just a smoother texture. You're the cook, you decide.

While the beans are cooking, cook the minced garlic in bacon fat or oil of choice, saute for about 2 minutes on low heat. Add to the beans and mix.

If you don't use all of the refried beans within a few days they freeze really well in a glass jar.

I usually make a double recipe & use it for 2-3 meals. See below for inspiration.

Healthy Layered Mexican Dip, which is already published on my blog.

Quesadillas with refried beans, peppers, onions & cheese served with my homemade salsa and mayo/yogurt sauce.

As a simple side with some melted cheese served with your favorite Mexican Dishes.