Refried Beans

Makes a great dip for tortilla chips along with sour cream and salsa, or in bean and cheese quesadillas.

• 3 cans kidney beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, stemmed, seeded and diced
• 1 tsp cumin
• 1/4 tsp salt
• 1 cup water
• 5 tbsp olive oil

1. Blend 1 cup water with kidney beans in food processor or blender
2. Heat olive oil in a med saucepan or dutch oven over med-low heat
3. Add onion, pepper and 1/4 tsp salt to saucepan and cook till softened
4. Add cumin and garlic and stir till fragrant
5. Add kidney bean mixture and cook till thickened, ~10 min