Soak the beans in water, in the refrigerator, for at least 8 hours. They will almost double in sixe, so make sure the water covers them by at least 3 inches. After soaking, drain and rinse the beans thoroughly. Put them in a large pot, and add water until it covers the beans by 1 ½ inches. Add the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. When the beans are oft, they’re ready. In the meantime, in a small saucepan, heat the olive oil, scallions, garlic cloves, and arbol chili over medium heat until the oil starts to boil. Let simmer for 6-8 minutes, or until the garlic is soft and golden brown, then turn the heat off, and let the oil cool to room temperature. Remove the dried chili. Now that your beans are fully cooked, remove the bay leaf, and mash them right in the pots with a potato masher to the consistency you like. Note that while they are hot, the mashed beans will have a soupy texture, but as they cool, they will thicken. Finally, add the scallions and garlic to the mashed beans, and stir. Also add as much or as little of the oil as you please, depending on how much fat you want. Season with salt and pepper to taste, mash it all together one last time, and your refried beans are ready.