Heat oil in a saucepan over medium heat. Use a garlic press to process the garlic, scraping the bits into the oil. Cook for just a few seconds; you don't want the garlic to burn.

Add the beans with their liquid into the pan. Use a potato masher to mash the beans (there will still be some chunks left).

Cook, stirring frequently, for a few minutes. The beans will bubble and the liquid will start to cook off. You can cook them longer to reduce the liquid or less to have a more "runny" refried bean.

Use or serve plain, or stir in cheese or salsa or any toppings you like.