refried beans

original recipe courtesy the america's test kitchen family cookbook

yield
serves 6

3 (15.5-ounce) cans red kidney beans or pinto beans (or a combination of the two), drained & rinsed
1 cup water
3 tablespoons olive oil
1 onion, minced
1 jalapeño chili, stemmed, seeded, minced
table salt
3 garlic cloves
1 tsp cumin
1/4 cup minced fresh cilantro (optional)

preparation
process the beans and water in a food processor until smooth, about 30 seconds.

heat the oil in a nonstick skillet over medium heat until shimmering. add the onion, jalapeño, and 1/2 tsp salt. cook until the vegetables are softened, about 5 minutes.

stir in the garlic and cum and cook until fragrant, about 15 seconds.

stir in the pureed beans and cook until the beans are thickened, about 10 minutes. stir in the cilantro (if using).

season with salt to taste.