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  Refried Beans



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2 Tablespoons olive oil, divided
1 onion, finely chopped
6 cloves garlic, smashed and chopped
2 Tablespoon dried cumin
2 Tablespoons chile powder
1 Tablespoon dried basil
1 teaspoon each dried oregano and dill
4 cups cooked pinto beans
1 teaspoon salt
1/4 cup cream cheese (optional)

Saute onion in 1 Tablespoon olive oil until very soft, but not browned. Add garlic and cook
until soft. Add remaining olive oil, cumin, chile powder, basil, oregano and dill. Stir until
spices are fragrant and blended well into the onions. Add beans with a little cooking water to
the onion-spice mixture, mashing until smooth. Stir in salt. Beat in cream cheese until completely
incorporated. Serve hot. Refrigerate covered leftovers.

Copyright © 2009 Stefanie Samara Hamblen