Refried Beans With Cinnamon And Clove |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Splendid Table's How To Eat Supper by Lynne Rossetto Kasper and Sally Swift Ingredients:
olive oil |
1 large onion, chopped into 1/4-inch dice |
salt and fresh ground black pepper |
4 garlic cloves, fine chopped |
1 fresh jalapeno, seeded and fine chopped |
2 tsp ground cinnamon |
1/2 tsp ground cloves |
one 14 oz can whole tomatoes, drained |
two 15oz cans red kidney beans, rinsed and drained |
1 1/2 cups water |
2 tbs butter |
Directions:
1. heat enough olive oil over medium-high heat to saute onions with salt, pepper, 3 minutes. Add garlic, jalapeno, cinnamon, and cloves and cook until fragrant, about 1 minute. Add tomatoes, crushing them as they go into the pan. Saute for 1 minute.
2. Stir in beans and water. bring to a fast simmer, crushing the beans with a potato masher (or back of spoon) as they cook, scraping the bottom of pan as beans begin to thicken. Simmer until the beans are thick, about 10 minutes. Blend in the butter, and taste. Adjust seasoning if necessary.
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