Attempt #1 a success: Yummy Refried Beans

I have now made homemade Mexican style Re-fried beans. And they are yummy.
They are still fresh and haven't quite finished meshing the flavors, but they are still pretty good.

I'm going to put the recipe here because the one I used, I completely changed, and it is no longer the same recipe.

Michele's Refried Beans
3 cups uncooked pinto or black beans (do not use canned), sorted and rinsed
Water
1/2 cup lard
1/2 to 1 large onion (depending on your taste preferences), finely diced (food processor is very quick)
2-4 jalapeno peppers (to taste) finely diced
3 Tbsp minced garlic (or more, if you want)
1 tsp cumin
Salt

Soak the beans overnight (or at least 8 hours) in water that covers them at least 3 inches. Drain the beans. Place beans in a large pot or stock pot. Fill with enough water to cover at least 3 inches. Bring beans to a boil and simmer until they are soft enough to squish easily - 3-4 hours.

Remove from heat, but do not drain. Using a food processor (or a big spoon and a bowl), gently puree beans, adding enough of the bean water to keep the beans almost fluid. Make sure you don't completely mash the beans, because there needs to be a few lumps. You will use quite a bit of the water, but don't worry, as the beans sit, they'll finish soaking it up and they'll dry some.

Melt lard in large skillet over Medium heat. Add onions, jalapenos, and garlic. Saute until cooked through. Add cumin. Add mashed beans. Stir well to mix and cook until they are a thicker consistency.

Add a lot of salt. These take a lot of salt, but you could also try some different seasonings if salt is a no-no.

As an added note: I ate some of these beans while I was typing this. The longer they sat, the tastier they got. So, that means that most likely, the beans will improve with flavor over time. Make these a day ahead of time for the fullest flavor.