Refried Beans

Pour boiling water over the dried pepper. (Chipotles are smoked jalapenos, adds heat and smoky taste. Anchos are only slightly hot, and slightly sweet.) Saute the onion in oil (I use olive). Nice to use plenty of oil, but not crucial. Once the onion starts to brown, add the drained beans. Cook until beans soften thoroughly and can be easily mashed, mash them roughly. Allow some browning of the beans. When close to done, put softened pepper (remove the stem, and seeds from chipotle if you want less heat, wear gloves) and soaking water in a food processor or blender and puree. Add to bean mixture, and continue cooking to evaporate water until desired texture is reached. Other beans will work too, pintos are more commonly used, but I like black beans this way.