Refried Beans

Refried Beans

An oldie but goodie! 

2 tablespoons vegetable oil
1/2 an onion, chopped
1 tablespoon cumin
1/4 teaspoon cayenne or red pepper flakes
1 can pinto beans, some of the liquid drained off
salt and pepper to taste

Place the oil in a large skillet and turn the heat to medium. When the oil is hot, add the onion and cook, stirring, until it is soft and starting to brown, about 5 or 10 minutes.

Add the cumin and cayenne. Cook, stirring, 1 minute more. Add the beans and mash with a fork or potato masher. Continue to cook and mash, stirring, until the beans are more or less broken up.

Season with salt and pepper, and add more cumin or cayenne to taste. If they're too runny, they'll firm up quickly if you let them cook for a few more minutes. Add water if they're too stiff.

Eat! We like to smear some on a toasted tortilla and top with whatever you have on hand (tomato, scallion, cheese, cilantro, avocado, sour cream...).