Real Refried Beans - cooking recipe

Ingredients

1 1/2 cups dried pinto beans
2 onions, 1 quartered and 1 chopped
2 bay leaves, 1 chopped, 1 whole
1 fresh thyme sprig
1 dried red chili, such as ancho
3 tablespoons olive oil
2 teaspoons ground cumin

Preparation

Soak the beans overnight, then drain. Place in a large pan with the quartered onion, the herbs, and chili. Pour over enough cold water to cover and bring to a boil. Reduce the heat, cover, and let simmer gently for 2 hours, or until the beans are very tender.
Drain the beans, reserving the cooking liquid, and discard the onion, herbs, and chili.
Place two-thirds of the beans with the cooking liquid into a food processor or blender and process until coarsely blended.
Heat the oil in a heavy skillet over medium heat. Add the chopped onion and cook for 10 minutes, or until soft and golden. Add the cumin and cook, stirring, for 2 minutes. Stir in the pureed and reserved beans and cook, stirring constantly, until the liquid reduces and the mixture thickens. Serve immediately.