Quick Refritos

Directions

1. 1
   In a saucepan, add the beans, garlic, tomatoes, chipotle puree, cumin seed, and salt and bring to a boil over medium-high heat.
2. 2
   Remove from the heat.
3. 3
   In the jar of a blender, add the bean mixture and puree until very smooth.
4. 4
   To refry the bean puree, in a large, heavy nonstick skillet, heat the oil over medium-high heat.
5. 5
   Add the puree and bring to a rapid boil, stirring constantly, until no steam rises from the beans and the liquid is evaporated.
6. 6
   Decrease the heat to medium and cook, stirring constantly, until the beans are a thick, semisolid consistency and slightly crusted and browned, about 20 minutes.
7. 7
   Stir in the cilantro and adjust the salt, if necessary.
8. 8
   Note: If you want the beans extra-spicy and smoky, add up to 4 more tablespoons chipotle puree.
9. 9
   For the most authentic refritos, substitute 3 tablespoons pork lard or duck fat for the vegetable oil.