Refried Beans - using the Parsons Method for foolproof beans

This recipe is eminently tweak-able and forgiving. I adjust seasonings based on what is in the house. And, I can even adjust portions overall, making a small batch just for lunch one day.

Refried Beans
Lean Bean Cuisine

1 c beans, any type
1 onion, peeled and halved
2 T vegetable oil
1 onion, diced
1/2 jalapeno, seeded, minced
1 tsp cumin
1/2 tsp salt
2 T cilantro, minced
1/2 - 2 tsp Tabasco

Prepare beans via the Parson's Method by putting beans in an oven-safe pot and covering with severla inches of water. Bring to a boil on the stove while the oven preheats to 350. Once the beans are at a boil, toss in an onion, place the lid on the pot, and put beans in the oven. Cook for 1-2 hours, depending on the age of the beans.

When cooked, drain the beans, reserving 1/2 c cooking liquid. Discard the onion.

Heat oil in pan. Add onion. Saute 5-7 minutes. Add jalapeno, cumin and salt and cook 1 minute.

Add half the beans and a little of reserved liquid. Cook over medium heat. Mash beans with a spoon, forming a coarse puree. Add more liquid as you mash the beans. Add remaining beans and continue to mash the mixture. Cook 15-20 minutes. Stir in cilantro and hot sauce. Serve now, or, keep cooking until it becomes thicker.

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