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Spicy Refried Beans

Ingredients

1 c. pinto beans, dry, organic

1 bay leaf

1 tsp. coconut oil

1 c. onion

1 tbsp. jalapeno pepper

1 tbsp. garlic

1 tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. sea salt

1 pinch cayenne pepper

1/2 tsp. fresh oregano

Directions

Soak the pinto beans overnight in a large bowl with about 2 inches of water. Drain and combine with a bay leaf and enough water to cover the beans in a medium, heavy pot. Bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, about 1 1/2 to 2 hours, adding more water as necessary to keep covered. When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon. Remove from the heat.

In a large, heavy skillet, heat coconut oil over medium high heat. Add chopped onions and cook, stirring, until soft about 3 minutes. Add minced garlic, minced and seeded jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring until fragrant, 45 seconds to 1 minute. Add this to the beans, add chopped oregano, and stir to combine. Cook stirring with a heavy spoon, until mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from drying out.