It worked well! We used chicken stock instead of veggie broth and leftover bacon grease instead of shortening. When the recipe says it will thicken up... It went from bean soup to perfectly textured refried beans in about 1.5 hours after finishing cooking. We mashed them by hand, then decided we wanted a finer texture so threw half in a blender and stirred it back in. I might have cooked the beans a tad longer because some of the whole beans seemed too firm, but it didn't matter much once blended. Makes a ton of refried beans so we'll freeze a bunch of it to use later. Will definitely make again.
