Rick Bayless made these on a show years ago and we’ve never gone back to canned refried beans.
Heat a drizzle of olive oil in a skillet. Saute some minced garlic cloves (we love garlic and use about 3 cloves for two cans of beans). Add a can or two of black beans, undrained. Heat over medium or med-low heat, mashing occasionally with a potato masher (not electric–the old-fashioned kind).
Beans will thicken the longer you cook them, and you can mash them to whatever consistency you prefer.