Killer Beanies (on the loose)
 

1 16oz can whole beans (black or pinto), rinsed
2 16oz cans refried beans (Von's organic black, TJ's, or your favorite, opposite type of the whole beans)
1 16oz can fire-roasted diced tomatoes

Cue the Swedish chef here:

About 1T dried oregano
About 1.5 tsp ground cumin (or as much as 1 T, everything's to taste, here)
A variable amount of black pepper, white pepper, cayenne pepper, ancho chili pepper, (chipotle pepper or "liquid smoke"), or hotness of your choice, to taste.  Start at 1/4 tsp, depending on heat, and go up from there, keeping in mind that pepper heat increases over time.

Other things for consideration:

1/2-1 tsp truffle salt

1 tsp or more powdered lime juice (True Lime)

Combine all in a 2-3 qt pot, heat over medium low until hot, stirring occasionally after the initial mix.  Keep an eye/ear out for it.  Once it starts blooping, it's done.  :-)  Taste for salt/fat/acid/heat balance and adjust as necessary.  Richard calls this recipe "Killer Beanies on the Loose," and thinks it should be the name of a rock band.  :-D