Title: Refried Black Beans
Categories: Bean Side dish
Yield: 3 1/4 cups

4	oz	Bacon, coarsely chopped
2	md	Onions, chopped
2		Cloves garlic, minced
2		15 oz cans black beans -OR-
4	c	Cooked black beans (about 2 cups dried)
		About 2 tb distilled white vinegar
		Pepper

In a wide nonstick frying pan over medium heat, stir bacon often until it begins to brown, about 4 minutes. Discard all but 1 tb of the drippings.

Add onions and garlic to pan. Stir often until onions are limp and bacon is browned, about 7 minutes.

Drain canned beans, reserving 1/2 cup liquid.

To pan, add beans, reserved liquid (with home-cooked beans, use 1/2 cup low-sodium chicken broth), and 2 tb vinegar. With the back of a spoon, coarsely mash beans. Season to taste with more vinegar and pepper. If making ahead, cover and chill for up to 1 day. Heat, stirring often, until steaming.

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