You could buy refried beans in a can, but most contain lard. They are super easy to make and taste much better. Plus they freeze well for up to 6 months so you can make a huge batch at one time.
3 cups dried pinto beans
1 large onion, peeled and halved
1⁄2 fresh jalapeño pepper, seeded and chopped
6 cloves of garlic, peeled and minced
1⁄8 teaspoon ground cumin
9 cups water
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
Rinse and drain beans and place them in a bowl or saucepan. Add enough water to cover the beans by 2 inches. Cover and let soak overnight or for 8 hours. Drain the beans, then rinse and drain again. Add the soaked beans, onion, jalapeño, garlic, cumin and enough water to cover everything to a slow cooker. Cover and, stirring occasionally and adding more water as needed, cook on high for 8 hours or until the beans are cooked through and tender. (If you have to add more than 1 cup of water during cooking, lower the temperature to low or simmer.) Once the beans are cooked, strain them, reserving the liquid. Mash the beans with a potato masher, adding some of the reserved water as needed. Add salt and pepper to taste.