Twice-Cooked (Refried) Beans With Cumin |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In 'How to Cook Everything' by Mark Bittman 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.
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