Re: Not dry refried beans
My husband is Guatemalan and this is the way his mom taught me. We use black beans but you could use pintos. After they are cooked, put them in the blender with some onion and salt if needed, blend until smooth (or whatever consistency you like), add some bean water if needed. Heat some oil in the pan (so beans don't stick). Keep stirring until beans start to thicken. At this point you can be done but we then flip them in the pan so you have a nice oval log shape (if that makes sense). Keeping flipping occasionally for a few minutes and then slide out onto a dish. Eat with crumbled mexican cheese, crema or both and tortillas (of course salsa too if you like hot stuff!)
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