REFRIED BEANS

1c dry beans: black, red, pinto, or white

water to cover

ground up dried red chilies

DO NOT ADD SALT. Bring to a big boil, then cover & simmer until tender. How long does this take? Depends on the type of beans. Black beans seem to cook the quickest. After they are cooked, let them sit in the water for an hour or so. Or you can cook them one night, put them in the fridge and prepare the dish the following morning or at night.

Remove beans and place in a bowl. Boil down the bean stock until it is thick. You add this to the beans for flavor.

1/2 a yellow onion chopped

1 garlic clove minced

2 serrano chilies chopped

1T ground up dried red chilies

peanut oil

vinegar

Mexican Hot Sauce

Salt

Oregano

Heat up the peanut oil and saute the onions, garlic, serrano chilies, dried chilie powder, splash in some vinegar and Mexican Hot Sauce. Saute until softened.

Put the beans, reduced bean stock, sauteed mixture, salt to taste, and oregano to taste in a food processor. Blend slow at first, then faster towards the end. You will notice how the flavor changes the longer you process, so you might want to wait until the end before you add too much salt or oregano.

Perfect for a bean/meatball burrito, spread some bean mixture on tortilla, crush up 2 or 3 meatballs, roll it up and heat for about 45 seconds in a microwave. Then you can open it up and put on some chopped onions, salsa and/or Mexican Hot Sauce.