Refried Black Beans

I learned to make these from my daughter-in-law, Kiley.  They are yummy!

Recipe:

3 C dried black beans

1 1/2 large onions, quartered and divided

10 large garlic cloves, peeled and divided

1/2 green pepper, quartered and divided

water

1 Tbs salt or more

4 Tbs oil

Rinse beans and cover with 4-5 inches of water. Add 1 onion, 4 garlic cloves and half the green pepper. Bring to rolling boil and keep uncovered until beans are soft, adding more water as needed to keep 1-2 inches above beans. While beans are cooking, put the oil and rest of the vegetables in a frying pan on med-low. Cook until vegetables are blackened but not burnt. Put blackened vegetables and salt in blender with beans and all or most of the juice. Blend smooth and pour into the frying pan with the oil from blackening the vegetables. Cook until the beans are the consistency you like.  

For Pulled Pork (Cafe Rio) style:  Substitute bacon fat for the oil, finely chop the veggies and add 2 teaspoons coriander seed.  Cook all together until soft, adding more water if necessary.  After they are cooked, you can drain some of the juice but these beans can be soupy and served with a slotted spoon.  Add 1 tsp cumin, 1 C V-8 juice or tomato juice and 1-2 tsp chicken bouillon with the salt and reduce salt by 1-2 teaspoons to taste.