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beans, squished or not squished (sometimes referred to as lady beans)

I realized yesterday when I was posting about tostadas, I appeared not to have written my bean recipe down.  What I mean by bean recipe is my go to recipe when we wish to eat beans.  We could eat beans in some form everyday.  I squish them and they become refried.  Whole, they are a good filling.  I know when I have not had enough beans!

My stove top looks like the picture a lot!  Most days actually.  

Lady Beans

Note:  You can use any type of bean in this recipe.  I usually head for the a dark bean but I have used cannelli.  Or half cannelli, half black or rio zape.  I like good beans so I usually order from  Rancho Gordo and cook them myself in my slow cooker.

16 ounces cooked beans

olive oil (a couple tablespoons)

1/2 onion, diced

4 clove garlic minced

1 teaspoon salt

1/2 teaspoon black pepper

double finger pinch of smoked sweet paprika

double finger pinch of ground anch

doulbe finger pinch of ground chipolte

In a skillet, over medium heat, put the oil.  Heat for a few minutes and add the onion.  When turning golden, add the garlic.  When the garlic starts to turn brown, add the salt, pepper, ancho, chipolte, and paprika.  Mix well.  Add the beans.  Heat through.  Squish them if you want refried beans.

Totally addictive!

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