Twice-Cooked (Refried) Beans With Cumin

In 'How to Cook Everything' by Mark Bittman

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup canola oil (or other neutral oil)
• 1  cup  chopped onion
• 1  tablespoon ground cumin (plus more, if desired)
• 3 -4  cups  drained cooked kidney beans (can use canned)
•  salt
•  fresh ground black pepper
• 1⁄4 teaspoon cayenne, plus more if desired

Directions

1. Add oil to a large skillet, preferably nonstick; place over medium heat.
2. When the oil is hot, add in the onion and cook/stir until it is golden brown, about 10 minutes.
3. Add in the cumin and cook/stir, 1 minute.
4. Add in the beans and mash with a large fork or potato masher; continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
5. Season with salt and pepper; add the cayenne and more cumin if you like, and serve.