Refried Black Beans

3 Tbsp. Corn Oil

½ Medium Red Onion, Chopped

2 Garlic Cloves, Minced

½ tsp. Ground Cumin

½ tsp. Dried Oregano

1/8 tsp. Crushed Hot Red Pepper

1 C. Canned Tomatoes, with their juice

2 (15 oz.) Cans Black Beans, Drained but not Rinsed

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add onion and garlic and cook, stirring, until onion is softened, about 2 minutes. Add cumin, oregano, and hot pepper. Cook 1 minute. Stir in  tomatoes with their juices and drained beans. Transfer mixture to a food processor and process to a course puree.

In a large skillet, heat remaining 2 tablespoons oil over medium heat. Add bean puree and bring to a boil, stirring constantly. Reduce heat to low and cook, stirring frequently, until beans are thick enough to hold a mounded shape on a wooden spoon, 6 to 8 minutes. Serve hot.

Poore, Marge; 365 Easy Mexican Recipes, Harper Collins Publishers, New York, NY, 1993, p. 160.