Homemade Refried Beans

Despite being called refried beans, these are barely even fried once. Barely.  They are also half-mexican approved. So there's that.

Refried Beans

Adapted from Whats Gaby Cooking

• 2 1/2 cups dry pinto beans
• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 1 teaspoon red pepper flakes
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup water
• salt
• cheese for serving

Rinse the beans in water and remove any rocks/dirt.  In a large pot, add beans and cover with plenty of water.  Like 4 inches above the beans. Bring the water to a boil, then cover and reduce to a simmer. Cook for 2 1/2 hours. Drain.

In a large skillet, heat up the olive oil and saute the onion and all of the seasonings.  Add the drained beans and 1 cup of water.

Blend with an immersion blender until desired consistency.  Season with salt and serve with shredded cheese.