Add the four tablespoons of broth to a large skillet with the diced onion. Sauté until soft, approx. 4-5 minutes, adding more broth or water, if needed to prevent sticking.
Then add the garlic and the spices, mix well and cook another 30 seconds.
Next, add the pinto beans and the remaining ¾ cup of broth to the pan and simmer for 5 minutes, until the liquid is mostly reduced. Turn off the heat and use a potato masher to mash most of the beans.
Now add the cilantro, and lime juice, and mix well. Taste for salt and add if needed. (This will depend on the saltiness of your broth.)
Use a good quality, flavourful/salty broth for the best flavour. I use this homemade bouillon mix. If using a low sodium broth, you may need to add a little salt to the final product. Taste and adjust as needed.For smoother refried beans, mash longer or use a food processor or blender if you don't want any texture at all.Leftover refried beans will keep in an airtight container in your fridge for 3-4 days or freeze in a freezer-safe container for up to 6 months.