Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    beans in a pot master recipe
   2                    onions -- chopped
   3      tablespoons   vegetable oil
     1/2  teaspoon      cumin powder
   1      teaspoon      chili powder
                        salt -- to taste

Preparation:

THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE NOTE: Only very tender beans fork for "refried" beans; if they are even slightly tough, the mixture never gets properly creamy and remains gritty. Mash or puree beans to get a chunky consistency. Leave some whole, others in pieces, still others pureed into a thick, sauce like mixture. Sauté onion in oil until softened and lightly browned, then sprinkle in cumin and chili powder. (Use pure powder, such as ancho or guajillo, or a good blend.) Ladle in a scoop of beans, cook over medium high heat until thickened and slightly darkened, then add another ladleful and repeat until all the beans have simmered into a thick, darkened, flavorful mixture. Season to taste with salt. See Notes for serving suggestions.