Refried Beans

Ingredients:

2 lbs pinto beans, rinsed
10 cups water
2/3 onion, peeled and halved
1/2 fresh jalapeno pepper, seeded and chopped
1 tablespoon and 1 teaspoon minced garlic
1 tablespoon and 1/4 teaspoon salt
1-1/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin

Directions:
Mix all ingredients in the pot and cook on medium high for 1 hour, checking and stirring beans every hour until they are fork-tender. After about 4 hours (probably 1 hour too long) I put the beans and water/juices in the stand mixer, turned it on the highest setting and let it go for a few minutes. Next time we won’t cook them as long as a lot of liquid evaporated and I didn’t want to add too much more because I was afraid it would affect the flavor. This beans were delicious and we will be eating the leftovers in breakfast tacos this week. Again, this was another really easy recipe – you have to let them cook for awhile but the amount of work is very minimal.