Jalapeño Refried Beans

First this can be done with dried beans, either pinto or black, or canned beans. My advice for canned beans is to get low sodium or salt free. If using dried beans: 1) rinse and sort the beans, removing any stone or shriveled beans 2) place the beans in a large pot and cover with one inch of water. Bring to a boil and cook for 15 mins 3) drain and rinse the beans, then return to the pot. Cover with 2 inches of water. 4) add the onion, garlic, and jalapeño to the pot. Bring pot to a boil and reduce head to low. Simmer covered from 4-6 hours or until beans tender. Once tender stir in the vinegar(or jalapeño juice) and salt then cook 10 more minutes. If using canned beans: 1) drain the beans and rinse them 2) put the beans in the pot, add half one can worth of water 3) add the onions, garlic, jalapeños and bring to a boil for 15 minutes. 4) add the vinegar(or jalapeño juice) and salt then reduce heat to a dimmer for 10 mins. For both types of beans then do the following: 5) drain the liquid into a container for use later 6) mash the beans with a ricer or potato masher 7) in a skillet melt the butter over medium heat 8) add in the beans and stir until all the butter is absorbed 9) add in the reserved juice, plus the broth. Stir Until absorbed. Add in the cumin and salt to taste. Then reduce the heat to medium-low. 10) stir occasionally until the water is boiled mostly off and the beans are the right texture 11) feel free to serve with cheese on top.