1 tbsp olive oil (I actually use 1-2 Tbsp of bacon grease, which I always save when making BLTs).
1/2 medium yellow onion, diced
1 – 2 cloves of garlic, minced
2 tbsp chopped green chilies (optional depending on how much heat you want)
1/2 tsp dried oregano
2 tbsp plain yogurt or sour cream
2 tbsp shredded cheese (cheddar/pepperjack/swiss are all nice)
1 tsp mild vinegar (apple cider or red wine)
Before making this recipe, you’ll need to start the beans (picked through for rocks and debris) soaking in 2-3 c of water – enough to cover them by at least an inch. I tend to do this in a big mason jar, but you can also do it in the pan you’ll later use to cook them. Once they have soaked for at least 4 hours (during which time they will double in volume – I usually just leave them overnight), put them into a pan on the stove and bring them to a simmer.
In a large skillet, heat the oil/grease on medium-high heat. Add the diced onion and hot peppers and cook for a few minutes until the onions begin to be translucent. Add the minced garlic, and dry spices, and stir to combine. Continue cooking for another minute or so.
Add the beans to the skillet and mash them with a potato masher (or mash them beforehand and then add them). Some people like their refried beans nearly pureed: no lumps at all. I tend to like them more rustic, and I cut the onions and peppers accordingly. Do it however you like it best!