This is IT! I won't try any other refried recipes, I am a happy girl. Soaked 3 cups dried pintos overnight, then drained & cooked this morning for 1.5 hours with half an onion in it. Tossed the onion, drained beans & reserved the liquid and followed the directions including lard. This is exactly like the authentic Mexican restaurants in the area... I kept sneaking back for tastes of it! I did add 1/4 tsp garlic pwd, 1/2 tsp each cumin & chili pwd, and 1 tsp chicken bouillon added to my bean liquid. As others say, go easy on the salt, you can always add a bit more at the end. With the bouillon, I only needed 1 tsp salt, and could have maybe used a tad less.
For those who didn't use lard, you really should buy some. It gives it a much better flavor than just veggie oil. It's called Manteca and you can usually find a white & green container of it in the Mexican aisle at Walmart or ask about it at your grocery store.
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This is IT! I won't try any other refried recipes, I am a happy girl. Soaked 3 cups dried...