Refried Beans

• 1 bag dried kidney beans, soaked overnight
• 2 tbsp olive oil
• 1 cup chopped yellow onions
• 1 tablespoon minced garlic
• 1 tablespoon minced, cayenne pepper
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 teaspoon salt
• 1 tbsp chopped oregano
• 2 tbsp adobo sauce
• ½ cup vegetable nage (you can also use chicken stock for non-vegetarian versions)
• 6 oz chopped queso fresco

In a large pot add the presoaked beans and enough water to cover by 1 to 2 inches. Bring to a boil then simmer uncovered for about 2 hours, adding more water as necessary to keep the beans covered. The beans should very tender. Drain the beans, and then mash them and set aside. In a large, heavy skillet, heat olive oil over medium-high heat. Add the onions and cook for about 2 minutes. Add the garlic, cayenne, chili powder, cumin, salt, and oregano, and cook another 1 to 2 minutes. Add the beans, cheese, nage and the adobo sauce and cook for another 5 to 10 minutes or until it thickens.