Refried Beans (Black, White or Kidney)

Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2

2 tsp. olive oil

¼ cup onion, finely chopped

1 clove garlic, minced

2 ½ cups cooked beans with 1 cup of their liquid

Heat olive oil in a non-stick skillet. Add onion and cook for 2 minutes. Add garlic, beans and liquid. While beans are cooking, mash them into a coarse paste with the back of a fork or wooden spoon. Cook until mixture is fairly dry. Set aside and keep warm. Makes 6 to 8 portions.