Refried Beans
28 ounce can pinto beans
2 tablespoon pepper oil
4 tablespoons onion, minced
Dash of anise seed
1/4 teaspoon epezote
Rinse canned beans under running water. Add pepper oil to saute pan; saute onions until golden, add beans, seasonings and 1 cup vegetable bullion. Cook over high heat, evaporating liquid to 1/2.
Using a potato masher or fork mash the beans and occasionally scrape the bottom to keep beans from sticking until a course puree and been achieved, about 5 minutes. Add additional oil if necessary to create the creaminess you desire.