Homemade Refried Beans

I'm usually not a fan of canned refried beans, but these are really good when they are homemade!

3 (15.5 oz.) cans red kidney beans, drained and rinsed (I use dried beans)
1 C. water
2-3 Tbsp. olive oil
1 onion, minced
1 jalapeno chile, stemmed, seeded, and minced
salt
2 garlic cloves, minced
1 tsp. cumin
1/4 C. minced fresh cilantro

Process the beans and water in a food processor until smooth, about 30 seconds.  Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.  Add the onion, jalapeno, and 1/2 tsp. salt.  Cook until the vegetables are softened, about 5 minutes.  Stir in the garlic and cumin and cook until fragrant, about 15 seconds.  Stir in the pureed beans and cook until the beans are thickened, about 10 minutes.  Stir in the cilantro.  Season with salt to taste.

Be sure to store them in an airtight container otherwise they will dry out.  You could probably just add some water, though, if they do dry out a little.