Schmaltz-Refried Pinto Beans

Cook bacon in a large saucepan over medium heat, turning often, until browned and lightly crisped, 8 –10 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 8 –10 minutes. Add chile de árbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 4 cups water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2 –2 hours. Season with salt and pepper and let sit 30 minutes to absorb seasoning. Heat schmaltz in a pot or skillet over medium. Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes. Stir in vinegar. Taste and adjust seasoning with salt and pepper and more vinegar, if desired. Thin with water if needed to loosen just before serving.