Light Refried Black Beans

Refried beans are typically made from pinto beans, but black beans work well, too. 

Yield: Makes 4 servings
Active Time: 15 min
Total Time: 15 min

2 garlic cloves, minced
1/2 tablespoon corn oil
1 (19-oz) can black beans, including liquid
1/2 to 1 cup water
1/4 cup chopped fresh cilantro

Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.

Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.

Serve warm, sprinkled with cilantro.

(Beans can be made 1 day ahead and chilled, covered. Reheat, adding water if necessary.)