Refried Beans

1 (15 oz) can Black Beans or Pinto Beans

1 Tablespoon Olive Oil

1 Garlic Clove, minced

1/2 teaspoon Cumin

1/2 teaspoon Chili Powder

1/4 teaspoon Kosher Salt

Pinch Black Pepper

Drain the beans and reserve the liquid in a measuring cup.  

In a small saucepan, heat oil over medium heat.  Add garlic and saute for about a minute.  Add beans, 1/4 cup of the reserved liquid, cumin, chili powder, salt, and pepper.  

Turn the heat to medium low and cook for 10-15 minutes, stirring often.  Smash towards the end of the cooking time until most of the liquid is cooked out and the texture is mashed and thick, but not to dry.  You can add small amounts of liquid if the beans become too dry.  The consistency should be fairly creamy with some whole beans.  

Add additional salt to taste.  Serve immediately.