I say “re: fried” because these aren’t really fried twice, unlike traditional refried beans. But that’s ok. They still taste great.

1 lb dry pinto beans
3 tbsp chili powder
2 tsp ground cumin seed
4 cloves minced garlic
2 tsp each sea salt and ground black pepper
1/2 large onion, chopped fine

2 tbsp light oil
1/4 cup whole wheat flour

Cook beans as desired. When soft, add all seasonings and veggies and simmer another 20 minutes. Drain (reserving the cooking water) and mash the beans using a little of the cooking water, if needed. Heat oil in a large skillet or wok. Stir in the flour, then add the beans and a little more cooking water to keep it from sticking and burning, and simmer until they reach your desired consistency.