Step 1

Soak the pinto beans overnight. Drain and rinse your beans and transfer them to a large pot. Cover the beans with water by 2 inches and bring to a simmer over medium-high heat. Simmer the beans until they are totally tender, remove from heat, drain off the liquid to a reserved measuring cup for later use.

Step 2

Use a potato masher to start mashing your beans to a chunky texture. If you prefer super smooth refried beans, use an immersion blender.

Step 3

Heat the olive oil (or bacon fat or lard) in a large skillet over medium high heat and add the onions to saute. Cook until the onion is translucent, about 5 minutes. Add the beans to the pan along with the bay leaves and garlic and stir to combine for 60 seconds. Add about 1 1/2 cups of reserved bean broth and salt. Bring to a simmer and cook for 10-15 minutes. Add more broth, about 1/4 cup at a time to achieve your desired consistency. Note: the beans will thicken once taken off the heat.

Step 4

Stir in the seasonings, cook for 2-3 minutes more, and then stir in the lime juice. Remove the bay leaves once they are of the heat. Taste and adjust salt and seasoning. Use as needed or keep warm to make burritos. These last in the fridge, in an air tight container for up to 7-10 days. You can also freeze them in individual portions for later use and easy defrosting.