Refried Black Beans
3 tablespoons olive or vegetable oil
1 cup finely chopped white onion
4 (15 1/2-ounce) can black beans, including liquid
3 T minced garlic clove
2 teaspoon de árbol chili powder or cayenne pepper
1 cup of water
Salt to taste
1 T Dried cilantro
Heat the oil in a medium pan over medium-high heat until it shimmers. Add the
onion and cook, stirring often, until it is soft and browned at the edges, about 5
minutes. Add the beans, garlic, and chili powder.
Let the beans come to a brisk simmer, then lower the heat to maintain a gentle
simmer. Cook, stirring and mashing often until the beans resemble a very coarse
puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans
should creep forward like lava. The beans will thicken a little more once they cool.
Add salt to taste. Use warm or at room temperature.