Mexican "Refried" Black Beans

These are SO versatile! I use these in everything, seriously! You can put them in tacos, enchiladas, fajitas, make it a soup, chip dip. WHATEVER. You can do anything with them because they're so easy. And a video is soon to come for them also.

Alrighty get you:
2 cans of black beans
4 cloves of garlic
1 tbsp cumin
1 tbsp chili powder
Chili flakes are optional but highly recommended
Olive oil (extra virgin)
S&P

Okay, put some olive oil in a medium pan that is at least an inch deep. Heat up the oil over medium heat and when hot drop in the diced garlic and chili flakes. Once the garlic is nice and cooked lower the heat to medium low and drop in the spices including S&P. This will cause the spices to bloom and make the pepper and chili open up their heat. When I say bloom, I mean it makes the flavors more intense. It's a good thing. The spices should sizzle a bit but not too much. If you need to lower the heat some more. If it gets out of control you can always take it off the burner completely until the pan and burner cools down a bit.

When you're ready toss in one can of the black beans, juices and all. Strain and rinse the other can and throw it in too. Stir all that up so that everything meets and now get a potato masher, fork or any other smashing utensil. Go to town on the beans. Smash them to your preferred consistency. If they get dry, add a bit of water or vegetable stock. If they're not cooking down enough pump up the heat in increments constantly stirring to prevent the bottom from burning. It gets easier when you get the hang of it.

Now take those beans and put them to any application you desire!!! The world is your tortilla chip.

NOTE: Like I said a video is coming for this one. I'm going to start another series on how to make easy foods like this that have alot of applications. The series is yet to have a catchier name though. Keeping reading, folks!