What beans can I use to make refried beans?
I have made refried beans out of pinto, small red, black, and even navy beans. I almost tried using kidney beans once but it seemed wasteful.

They were all different in texture but they were all good. Black beans, for example, have a much more fibrous skin so the refried beans are not as smooth- I actually prefer it to the homogeneous pinto mash. Obviously their color is also more interesting.

There are a lot of different bean varieties and I don't know what is available to you. In general I would say to just try whatever you have- it will probably taste good even if it isn't exactly like pintos.