I’ve seen people try (to pass off refried beans as re-refried beans), but when you’ve had all there, the distinction is very clear.
The ideal re-refried beans are ones that have spent time in the fridge. What you do is fry them once, let them cool, and then store them in the fridge for a day. Then you fry them again to make refried beans, let them cool, and then store them in the fridge for another day. Now it’s day three, and it’s time to fry them again to evolve them into their final form—re-refried beans.
This process is a natural byproduct of making way too many beans for breakfast and saving the rest for the next day.