REFRIED KIDNEY BEANS RECIPES

Steps:

• Start by peeling 2 garlic cloves and roughly chopping 1/2 onion.  Cook the onion and garlic in a dollop of oil over medium heat (you can leave the garlic cloves whole). 
• Once the onion is starting to brown, approximately 5-8 minutes, add 1 can beans (drained and rinsed), 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked black pepper, and 1/2 cup stock (or water). Let simmer for a few minutes until heated through and then add everything to a blender, combining well.  
• Take a final taste for seasoning and heat.  Add more salt if necessary and if you want more heat you can add more chipotles (or adobo sauce).
• Serve as is or saute them in some oil (or lard!) over medium heat for a few minutes to thicken them up.
• Store in an airtight container in the fridge.  (Keep in mind that beans don't last long so eat 'em up soon!)

Steps:

• Wash and sort the pinto beans to remove any debris.
• Place the beans in a large bowl and cover with water. Soak for 6 hours, adding more water as necessary to keep the beans submerged.
• drain the beans and transfer to a large pot. Cover by two inches with water and bring to a simmer. Cover the pot and simmer the beans for 2 hours, until very tender.
• Drain the beans, reserving 2 cups of the cooking liquid.
• First, heat a medium-sized skillet over medium-high heat. Add a drizzle of olive oil just to coat the surface of the pan. Swirl the pan to coat with the oil. When the oil shimmers, it’s hot enough.
• Add the garlic and jalapenos and cook for 5 minutes, stirring.
• Add the beans and cook for 2 minutes.
• Add 1/2 cup bean cooking liquid and bring to a simmer. Add the lime juice and paprika and cook until the water is mostly gone and the beans are very soft. Season to taste with salt and if you like, puree or mash the refried beans.