1tablespoonlime juice(about the juice of 1/2 lime)
To cook the beans on the stovetop: In a large pot, add in the dried beans, onions, oregano, salt and black pepper. Add in enough water to cover the beans at least two inches or more.On high heat, bring contents to a boil. Reduce heat to simmer, cover and cook until beans are tender, about 1 1/2 to 2 hours. Taste and season with more salt if necessary.Drain beans, reserving the bean water. You should have about 3 cups of cooked beans. Continue to step 4.
To cook the beans in the slow cooker: Add dried beans, onions, oregano, salt and black pepper into the slow cooker. Add in enough water to cover the beans at least two inches or more, cover and cook on low for 6-7 hours or on high for 3-4 hours until the beans are tender.Drain beans, reserving the bean water. You should have about 3 cups of cooked beans. Continue to step 4.
To use canned cooked beans: Open 2 (15-ounce) cans of cooked pinto beans and drain. Continue to step 4.
In a pot or a large skillet, heat olive oil over medium-high heat. Add garlic, jalapenos and cook, stirring occasionally, until jalapenos begin to soften, about 5 minutes.
Add in beans and cook for 2 more minutes. Add 1/2 cup of the reserved bean water (or chicken/vegetable stock if using canned beans) and mash the beans to form a chunky paste using a bean/potato masher. If you want your beans smoother and creamier, use an immersion blender to puree until it's the consistency you want.
Reduce heat to medium and lime juice and smoked paprika. Stir and cook, until beans are heated through. Add more water one tablespoon at a time if the beans are too thick.
Taste, season with salt if necessary, and serve.
Refried beans will last about a week in an airtight container in the fridge.
When reheating the beans on the stovetop or in the microwave, add a tablespoon of water or stock to help keep the beans moist.