Pantry Meals - Week 5 Refried Navy Beans

Refried Navy Beans

2-15 ½ oz. cans of Plain Navy Beans or 1 Quart home-canned

1 Mild Dried Chili (such as Ancho, Mulato, New Mexico, Pasilla)

1 Spicy Dried Chili (such as Amarillo, Chipotle, Guajillo)

1 small Onion** (diced)

1 clove Garlic (minced) or 1 t.

4 tablespoons olive oil

Soak chili’s in 1 cup of hot water. Set aside for 30 minutes. Using the oil, sweat the onions until translucent, add garlic at the very end for 1 minute. Add beans, chili’s with the soaking water into the pot. Simmer for 10 minutes. Using a potato masher (or the back of a fork), mash until beans and chili’s have broken down. Turn up the heat and continue to cook until desired consistency is achieved. Salt to taste.