Twice-Cooked (Refried) Beans With Cumin - cooking recipe

Ingredients

1/4 cup canola oil (or other neutral oil)
1 cup chopped onion
1 tablespoon ground cumin (plus more, if desired)
3 -4 cups drained cooked kidney beans (can use canned)
salt
fresh ground black pepper
1/4 teaspoon cayenne, plus more if desired

Preparation

Add oil to a large skillet, preferably nonstick; place over medium heat.
When the oil is hot, add in the onion and cook/stir until it is golden brown, about 10 minutes.
Add in the cumin and cook/stir, 1 minute.
Add in the beans and mash with a large fork or potato masher; continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
Season with salt and pepper; add the cayenne and more cumin if you like, and serve.