REFRIED BLACK BEANS

Ingredients

¼ cup pure olive oil

½ medium yellow onion, diced

4 to 5 large garlic cloves, chopped

1 medium jalapeño, chopped

4 cups canned black beans, drained, liquid reserved

2 teaspoons ground cumin

1 teaspoon kosher salt

¼ teaspoon cayenne pepper

Directions

Heat a cast-iron skillet over medium-low heat for 2 minutes and then add the olive oil. Add the onion, garlic, and jalapeño and cook until the vegetables are soft but not browned, stirring them occasionally, about 10 minutes.

Add the beans, cumin, salt, and cayenne. Smash the beans with a large fork or a potato masher until you have a mixture of textures: not too chunky, not too smooth. Cook, stirring occasionally, until the mixture is sweetly fragrant and has thickened slightly, about 10 minutes. Taste the beans to check if they’re tender. If not, stir in ¼ cup of the reserved bean liquid and cook 5 minutes more and taste again. Add bean liquid until the desired consistency is reached (we make our beans so they are a little thicker than soup; if you run out of bean liquid, add water). Serve immediately or refrigerate in an airtight container for up to 3 days.

Notes

This may be the best bang for the buck dish in the entire cookbook. You can used canned beans and make this in about 20 minutes flat and feast for cheap. It’s one of those rare dishes that’s incredibly hearty and satisfying but still good for you.