Twice-Cooked (Refried) Beans With Cumin

• cup canola oil (or other neutral oil)↗1⁄4 cup
• cup chopped onion1 cup
• tablespoon ground cumin (plus more, if desired)↗1 tablespoon

  plus more, if desired

• cups drained cooked kidney beans (can use canned)3 -4 cups

  drained, cooked (can use canned)

• salt↗
• fresh ground black pepper↗
• teaspoon cayenne, plus more if desired↗1⁄4 teaspoon

  plus more if desired

Step-by-step instructions

1. 1

   Add oil to a large skillet, preferably nonstick; place over medium heat.

2. 2

   When the oil is hot, add in the onion and cook/stir until it is golden brown, about 10 minutes.

3. 3

   Add in the cumin and cook/stir, 1 minute.

4. 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. 5

   Season with salt and pepper; add the cayenne and more cumin if you like, and serve.