Refried Beans

1 Cup Black Beans

Overnight soak the beans in water.

1/2 Tsp Salt

3 Cups Water

Drain the water and cook the beans with water and salt for 6 whistles.

Yields: 2 and 3/4 Cups

2 Tbsp Extra-Virgin Olive Oil

1 Small Onion, Chopped

4 Garlic Clove, Chopped

1 Jalapeño Pepper, Seeded, Minced

2 Medium Tomato, Chopped

2 Tbsp Chopped Fresh Cilantro Leaves

3 Tbsp Lime (Freshly Squeezed Lime Juice from 1 Lime)

1/4 Cup Water

1/2 Tsp Salt

In a saucepan, heat the olive oil over medium-high heat. Saute the onions and garlic, stirring frequently to avoid burning, for 5 minutes.

Add the jalapeño and tomato and saute for 5 minutes or until the water from the tomato cooks off and the tomato skins begin to soften.

Add the black beans, cilantro, the lime juice, water and salt. Bring the liquid to a boil, then reduce to a simmer. Cook for 10 minutes or until the beans are heated through, stirring often.

Remove from the heat. Allow it to cool little bit.

3/4 Cup Water

Transfer to a food processor, add water and pulse until smooth.

Yields: 3 Cups

Tastes: Tastes Awesome. Its like eating refried beans in mexican restaurants.
Source: From the Book 'the detox prescription' by Woodson Merrell, MD