These easy, refried beans include instructions for cooking this from dry beans or canned. Recipe timing assumes your beans are already cooked or you are using canned beans.
I cook my beans in a slow cooker or Instant Pot because I ALWAYS burn them in a regular pot. So combine the 2 cups beans and 6 cups water in a crock pot and turn on the crock pot. Cook until beans are soft. About 6-8 hours on low. If pressure cooking, use plenty of water and cook them for anywhere between 40 minutes to 1h 20m, depending on how old your beans are. The older they are, the longer they have to cook.To cook this on the stovetop, combine the water and beans in a pot and bring to a gentle boil. Keep an eye on this, stir occasionally to keep anything from burning on the bottom of the pot, and be prepared to add more water as needed. (Just know I'll be jealous if you can do it without burning the beans. I might even cry.)
For Cooking From Canned Beans
In a medium-sized pot, warm up the canned beans plus the liquid they are canned with. Once warm, mash them and adjust them to your liking. (See suggestions above)
Re-Frying The Beans
There is no actual frying involved here. Simply place your beans in a pot with about a half cup of drinking water.
Mash them with a potato masher until they reach your desired consistency. If you like chunky beans, reserve a few whole beans to mix or partially mash in at the end.
Once you have your desired consistency, season with some salt or any seasonings you'd like, and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data is for dry beans.