Refried Beans

Yield: about 1 cup

2      garlic cloves, peeled
½     medium onion, peeled and cut into
        1-inch pieces
½     jalapeño, seeded and cut into 1-inch
        pieces
2     tablespoons grapeseed or vegetable
       oil, divided
1     tablespoon tomato paste
½    teaspoon kosher salt, divided
1     to 2 pinches ground cumin
       pinch cayenne
1     can (15½ ounces) pinto beans, drained
1     to 1½ cups water

Nutritional information per serving (¼ cup):
Calories 83 (41% from fat) • carb. 10g • pro. 3g • fat 4g • sat. fat 0g • chol. 0mg • sod. 311mg • calc. 28mg • fiber 3g

1. Insert the chopping blade into the work bowl of the food processor. Put the garlic, onion and jalapeño in the bowl and process to finely chop.
2. Put 1 tablespoon of the oil in a medium nonstick skillet set over medium heat. Once oil is hot, add the chopped vegetables, tomato paste, a pinch of salt, cumin and cayenne. Sauté until softened, about 4 minutes. Add the drained beans and cook until hot and to the point where they and the vegetables are softened a bit more, about 6 to 8 minutes.
3. Transfer all ingredients to the food processor, still fitted with the chopping blade. Pulse until desired consistency is reached, adding water through the feed tube as you go to achieve a nice creamy texture. Add salt to taste.
4. Put the remaining 1 tablespoon of oil in the same skillet used previously and set over mediumhigh heat. Once hot, add the puréed bean mixture to the pan and cook, stirring frequently, until slightly darkened in color, no more than 4 minutes. Serve warm.