Refried Black Beans

• 2 Tbs. extra virgin olive oil
• 2 small onions, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 2 tsp. chili powder, preferably chipotle
• 1 tsp. ground cumin
• 2 15-oz. cans black beans, drained and rinsed, or 3 cups cooked beans
• 1 cup low-sodium vegetable stock or bean cooking liquid
• 1/2 tsp. salt
• 2 Tbs. fresh lime juice

1. Heat oil in skillet over medium heat.
2. Add onions, garlic and jalapeno, and cook, stirring often, over medium-low heat until onions are softened, 7 to 10 minutes.
3. Add chili powder and cumin, and cook, stirring, 1 to 2 minutes, or until fragrant.
4. Increase heat to medium.
5. Add 1 cup beans, 1/3 cup stock and salt.
6. Using potato masher or back of spoon, mash beans into liquid.
7. Continue cooking until liquid evaporates, 7 to 10 minutes.
8. Add 1 more cup beans and 1/3 cup stock, and mash and cook again, stirring.
9. Repeat, mashing and cooking and stirring, until liquid is absorbed and beans hold together, 8 to 10 minutes.
10. Stir in lime juice, and adjust salt to taste.

extra virgin olive oil, onions, garlic, jalapeno, chili powder, ground cumin, black beans, vegetable stock, salt, lime juice

Taken from www.vegetariantimes.com/recipe/refried-black-beans/ (may not work)