The Splendid Table'S Refried Beans With Cinnamon And Clove

• 1 large onion, chopped into 1/4 inch dice
• 4 garlic cloves, finely chopped
• 1 fresh jalapeno, seeded and finely chopped
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 (14-ounce) can whole tomatoes, drained
• 2 (15-ounce) cans red kidney beans, rinsed and drained
• 1 1/2 cups water
• 2 tablespoons butter
• 1 pinch salt and freshly ground black pepper, plus more to taste

1. Generously film the bottom of a 10-inch skillet with olive oil and heat over medium-high heat. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes.
2. Add the garlic, jalapeno, cinnamon, and cloves, and cook the mix until it is fragrant, about 1 minute, taking care not to burn the spices. Add the tomatoes, crushing them as they go into the pan. (Do this carefully, or they may squirt juice at you.) Saute for another minute.
3. Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes.
4. Blend in the butter, and taste for seasoning just before serving.

onion, garlic, fresh jalapeufo, ground cinnamon, ground cloves, tomatoes, red kidney beans, water, butter, salt

Taken from food52.com/recipes/24628-the-splendid-table-s-refried-beans-with-cinnamon-and-clove (may not work)