Refried beans question?

Lots of variations in restaurant refrito style beans...I don't like those soupy ones either...to have a pool of beans beside the rice is always disappointing. Good frijoles, or "re-fried beans", should be thick enuf not to spread or pool up on a plate, and should have actual BEANS visible...still softer than an equivalent serving of mashed potatoes, but not so thinned out they turn into a puddle. The home-cooked recipe requires half of the cooked beans to be mashed up and mixed in with the whole cooked beans...and the resulting mixture "re-fried" in a big iron skillet with a little oil. When you buy the canned variety, they seem quite stiff out of the can - but heated up, they get creamy--a dollop of salsa, a sprinkle of cheese and you've got something substantial on the plate. I think your restaurant may be cutting corners by thinning the dish and saving on amount of virtual beans.