Refried Black Beans
2 cups black beans, cooked or canned
1/4 cup lard, bacon drippings or vegetable oil
2 pickled jalapenos, seeded and diced
2 cloves fresh garlic, chopped
1/4 cup onion, chopped
1/2 teaspoon cumin
1 cup shredded Monterey Jack cheese
Heat oil in a large skillet. Cook the garlic, onions and jalapenos until
slightly softened. Sprinkle in the cumin.
Add the beans, about a half cup at a time, mashing with a fork or
vegetable masher after each addition.
Add water or liquid from the beans if the mixture seems too thick.
Serve hot, topped with shredded cheese.
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