Refried Beans are an art to perfect. Serve them with homemade tortillas and greens for a perfect vegetarian meal.
2 teaspoons cumin powder
1 teaspoon black pepper
1 cup yellow onion diced finely
3 cloves garlic minced
3-4 cups cooked beans (pinto, black or anasazi)
Cooking liquid from the beans
About 2 teaspoons sea salt
½ cup cilantro minced (optional)
⅓ cup grated white cheese or crumbled feta (optional)
Heat a 3 quart skillet and add the oil. Quickly add the cumin and pepper followed by the onion then the garlic.
Cook on medium high heat until the onions are transparent (about 10 minutes).
Add the beans. Using a potato masher crush about half of the beans in the skillet. Add the salt and mix it into the beans. Cook the beans at a steady simmer. Add the bean cooking liquid as needed to keep the beans creamy. Use a metal spatula to turn the beans in the pan. Keep adding liquid as needed to keep the beans creamy and turn them every 5 minutes or so. The beans should be velvety soft not clumpy and lumpy! After 15 minutes or so of turning and adding liquid sprinkle in the cilantro. Remove from heat and serve.