Refried Beans

• 1/2 pound dried red beans, rinsed and picked over
• Several fresh epazote sprigs, or 1 teaspoon dried, optional
• 2 garlic cloves, peeled and crushed
• 2 tablespoons ground cumin, or to taste
• Salt and black pepper to taste
• 1 teaspoon minced garlic
• 1/4 cup corn, grapeseed, or other neutral oil
• 1 cup chopped onion
• Salt and black pepper to taste
• 1/4 teaspoon cayenne, plus more if desired

1. If time allows, soak the beans overnight or for several hours in water to cover, then drain.
2. (If not, proceed, but expect cooking time to be somewhat longer.)
3. Combine with water to cover in a pot over medium-high heat.
4. When the mixture boils, add the epazote if youre using it, crushed garlic, and 1 tablespoon of the cumin, partially cover, and adjust the heat so the mixture simmers steadily.
5. Cook, stirring occasionally, until the beans are tender and most of the water has evaporated, at least an hour and probably more; add water as necessary to keep the beans covered.
6. When the beans are tender, add salt, pepper, and the minced garlic.
7. Put the oil in a large skillet, preferably nonstick, and turn the heat to medium.
8. When the oil is hot, add the onion and cook, stirring, until it is golden brown, about 10 minutes.
9. Add the remaining cumin and cook, stirring, for 1 minute more.Add the beans and mash with a large fork or potato masher.
10. Continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
11. Season with salt and pepper, add the cayenne and more cumin if you like, and serve.
12. Substitute 1/2 cup lard for the oil and reserve the onion and second tablespoon of cumin.
13. Add the beans to the hot lard.
14. When they are nicely mashed, stir in the onion and cumin and cook for 5 minutes more, stirring frequently.
15. Season as directed and serve.

red beans, epazote sprigs, garlic, ground cumin, salt, garlic, corn, onion, salt, cayenne

Taken from www.epicurious.com/recipes/food/views/refried-beans-386229 (may not work)