In a large pot or saucepan, saute the onions in the oil until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more. Add the beans. Stir in the cumin, paprika, salt, chili powder, and black pepper.
Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
If the mixture seems too dry, you may need to thin it with a splash of chicken stock.
Once the beans have cooked for a while and the flavors have had a chance to meld, mash the beans with a potato masher, fork, or an immersion blender to your desired consistency. Adjust seasonings, as needed, to taste. Enjoy!
I usually double or triple this recipe and freeze the beans in 2 cup portions (which roughly the same as one can). I freeze some as pinto beans and the rest as refried beans. When I freeze these as pinto beans for use in soups, stews or rice and beans, I simply add some of the leftover bean broth to them and freeze in quart sized bags. As a rule, beans freeze well and do not become grainy or have an otherwise undesirable consistency after freezing so feel free to make the whole package at once and fill your freezer with quick weeknight side dishes!