The way I do this is to start with leftovers from a pot of pinto beans. You strain out a bunch of the beans. Keep the jalapeno, onion, and tomato all in with the beans since they add so much flavor. Put some bacon grease in the bottom of a cast iron skillet. Heat/melt it and then add the strained beans and veggies. Smash it as it cooks with a fork. And smash it way more than OP has smashed theirs. That’s way too lumpy. Should be a lot smoother than that, like a bean dip.