So do you need to add any fat to the beans? My DH has worked at a Mexican restaurant for 15 years. The food is a bit Americanized, but for the most part authentic (as the owner and many of the cooks are from Mexico and are using family recipes). Anyway... I tried to make some refried beans the other day, and they were not a creamy consistency (like from the can) and DH said it was because I needed more fat in them.
What do you all think of that?