Refried Beans / Bean Dip

We love mexican food, so bean dip and refried beans are pretty common around here. Unfortunately, the store-bought varieties of these classics tend to leave a lot to be desired. Determined to make an easy version that could double as either, I came up with the following recipe.  We use it on our tacos and fajitas, in our chimichangas, and straight up with tortilla chips. The best part? You can use whatever beans you want. Love this stuff!

Refried Beans / Bean Dip
Makes about 1 cup

What I use:

• 1 15oz. can of your favorite beans (I usually use black or pinto)
• 1/3 c. water
• 1/3 c. chopped onion
• 4 cloves garlic
• 1 to 2 Tbsp. olive oil

How I do it:

1. Drain and rinse the beans.

2. Put the beans, water, and onion in a small pot and cook over medium heat for about 5 minutes. (You could go longer if you want. The longer they cook, the less water there will be. Less water = thicker finished beans. More water = thinner finished beans.)

3. Pour the bean mixture into a food processor and add the garlic cloves and olive oil. Pulse until you reach the consistency you want. Less time = chunky. More time = smooth.

Feel free to add anything you want to the beans before (or even after) you puree them. Some ideas include: grated cheese, green onions, cooked ground beef, chopped green chilis, salsa.

Which beans do you use? What are your favorite add-ins?