1. Add the dry black beans to a bowl and add enough water to cover the beans completely plus some more water for when they expand. Let sit overnight. When ready to start cooking, drain the beans and discard the liquid.

2. Add the olive oil to a large pot and heat up. Add the cumin and fry for a moment until sizzling, then add the chopped onion – fry for 2-3 minutes until translucent and softer. Add the chopped garlic and continue cooking for a minute more. Add the drained beans and the water and bring to a boil. Reduce the heat, partially cover the pot and let the beans simmer for about 2 hours.

3. When the beans have cooked for 2 hours, add the salt, and chopped cilantro and cook for another 30 minutes until the beans are tender and done. Remove from the heat.

4. Peel and chop the second onion and the garlic cloves. Heat up a large pot with the olive oil, add the chili powder, cayenne pepper, and ground cumin and fry for a moment until sizzling, then add the chopped onion and fry until soft and fragrant. Add the chopped garlic and fry another minute or two with the onion. Add the cooked beans (including any liquid from the pot) and mash them with a potato masher. Let cook for several minutes to get a nice chunky bean mash. If it is still a bit liquid, continue cooking it, if it seems too dry, add a bit of water. Adjust the seasonings to your liking – maybe some more salt, pepper, or chili powder. You can use the refried beans now, for example, in burritos, tacos, for tostadas, or eat it as a dip with some tortilla chips.