Beans, beans, beans, beans, beans, beans, onions and beans

No self-respecting refrigerator should ever be without a supply of chef Diana Neal's Refried Beans (Recipezaar recipe ID # 10614). My refrigerator is no exception to that rule, and periodically I try to create different dishes that put them to best use. I came across a 14th century Medieval English recipe that was tough to decipher, but I gave it my best shot, made a couple of modern modifications, and the results are, in my humble opinion, delicious, albeit a little different.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  onions, chopped
• 8  tablespoons olive oil or 8  tablespoons garlic oil
• 2  cloves garlic, finely chopped
• 1⁄2 teaspoon ground ginger
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon  grated nutmeg
• 12  ounces  refried beans (see description, above, for recommendation)

Directions

1. Fry the onion in the oil with the garlic, spices and seasoning.
2. Stir in the beans and mix thoroughly.
3. Reheat and serve.