In My Kitchen: A Cookbook

Refried Beans

Mexican beans.


Yellow onion, one medium or large
Finely chop the onion, or Cuisinart to small even pieces.
Garlic, from half to a complete head
Crush, peel, and mince the garlic.
A medium saucepot and a big spoon
Olive oil
Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan.
Put a couple of pieces of onion in the pot and wait for them to start sizzling to indicate that the pot is sufficiently heated.
Add the onion. Cook for a miniute or two, stirring often.
Seasonings: basil, pinch of chili powder, black pepper, salt (quite a bit of salt, unless your canned beans are already salted)
Add minced garlic and seasonings. Cook for a minute or two, stirring often.
The garlic should cook just long enough to produce the "cooked garlic" smell, not long enough to turn dark, so get the cans open and ready.
Canned beans, kidney or any mix of kidney, pinto, and/or black beans, 3 medium or 2 jumbo cans
Add beans, and the water from the cans. Simmer on high for a few minutes, stirring regularly.
When it's boiling, turn the heat down to medium/low. Simmer for a half hour or longer, stirring occasionally, and making sure that it's not sticking to the bottom.
As the beans cook they should become soft and start to break apart. You can mash them up some with your spoon if you'd like.