You can make refried beans practically with any kind of bean. My favorite versions are Flor de Mayo, Pinto, Rebosero, Peruano and Frijoles Negros. www.yes-moreplease.com
Yields about 3 cups
Variations: Chiles: Add one dry or fresh chile, like árbol, cascabel, or serrano to the oil and saute along with the onions to give some extra spice note to the beans. Remove the chile before smashing the beans, or smash along if you are a spicy soul. Lard: If using lard, it is a must to cook the lard on low medium heat until it changes color to a golden light brown. This is a key step that will give the best flavor to the beans. Add onion and a chile for an extra layer of flavor. Herbs: Any addition like Hoja de aguacate, hoja santa, epazote, poblanos can be added when sauteing the onions for extra flavor. It is very important to remove the herbs before smashing the beans, to avoid the beans from getting bitter.