Rinse and Soak the Beans: Place the dried pinto beans in a colander and rinse them thoroughly under cold running water. Transfer the beans to a large bowl, cover them with water, and let them soak overnight. You can also use the quick-soak method by boiling the beans for 2 minutes, then letting them sit and cover for 1 hour.

Drain and Rinse: After soaking, drain the beans and rinse them again under cold water.

Combine Ingredients: In a large pot or Dutch oven, add the soaked beans, chopped onion, minced garlic, salt, ground cumin, chili powder, and 4 cups of water or vegetable broth.

Boil and Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let the beans simmer for about 1.5 to 2 hours, or until they are tender and can be easily mashed.

Pour Out Extra Liquid: After the beans are cooked, use a strainer to pour out extra liquid, keeping some aside to adjust the thickness later.

Mash the Beans: Return the beans to the pot. Use a potato masher or immersion blender to mash the beans to your desired consistency. For a smoother texture, blend thoroughly; for a chunkier texture mash it lightly.

Add Fat: Stir in 2 tablespoons of vegetable oil or bacon fat for added flavor and a creamy texture.

Adjust Seasoning: Taste the beans and adjust the seasoning if needed, adding more salt, cumin, or chili powder according to your preference. If using, stir in the diced jalapeño for an extra kick.

Add Liquid if Needed: If the beans are too thick, slowly add the reserved cooking liquid until you achieve the desired consistency. Continue to heat the beans on low, stirring occasionally, until they are warmed through and creamy.

Serving Suggestions: Serve your homemade Taco Bell-style refried beans hot, as a filling for burritos, as a topping for nachos, or as a side dish with your favorite Mexican-inspired meals. Store any leftovers in an airtight container in the refrigerator for up to 5 days.