This is based on a recipe I saw on a Food Network TV show on healthful cooking.  These beans are absolutely so delicious, good for you, and bear no resemblence at all to any canned refried beans. 

1 T olive oil
1 onion diced
4 cloves garlic, minced
2 15-oz. cans pintos, drained & rinsed
1 t McCormick’s ancho chili powder
1 t cumin
1 C chicken broth
1/2 C chopped cilantro

• Preheat a large skillet, preferably cast iron, over medium heat.  Add olive oil, heat briefly, then add chopped onion.  Stir to prevent browning, and cook until translucent, about 5 minutes.  Sprinkle with salt.  Add garlic, and continue to cook for about another 2 minutes taking care not to let the garlic brown.
• Stir in beans, ancho chili and cumin.  Add chicken broth and stir to mix.  Let beans simmer for about 10 minutes.
• Mash beans to desired consistency with either a potato masher of back of a large wooden spoon.  Continue to simmer until nearly dry, adding additional chicken broth if desired to reach your preferred texture.
• Stir in chopped cilantro and serve.

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