Refried Black Beans

Prep Time: 5 Min

1 tablespoon vegetable oil

1 small yellow onion, diced

2 cloves garlic, minced or pressed

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon kosher salt

2 cans (15.5 ounces each) Green Valley Organic Black Beans, drained, water reserved

In a large skillet, heat oil over medium until shimmering. Add onion and cook 7–8 minutes, stirring occasionally.
Stir in garlic and cook 1 minute. Add cumin, chili powder, paprika, and salt. Stir and cook 1 minute.
Stir in black beans along with ½ cup of reserved bean water. Bring to a simmer and cook 10 minutes, stirring occasionally.
Using a potato masher or the back of a fork, mash about three-quarters of the beans. Continue to cook 5 minute.
Serve warm as a side dish, taco filling, or dip.