Refried Beans with Cinnamon and Cloves

Refried Beans with Cinnamon and Cloves
The Splendid Table's How to Eat Supper
Serves 4 to 6

• extra-virgin olive oil
• 1 large onion, chopped into 1/4-inch dice
• salt and fresh-ground black pepper
• 4 garlic cloves, fine chopped
• 1 fresh jalapeno, seeded and fine chopped
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• one 14-oz can whole tomatoes, drained
• two 15-oz cans red kidney beans, rinsed and drained
• 1 1/2 cups water
• 2 tablespoons butter

Generously film the bottom of a 10-inch skillet with olive oil, and heat over medium-high heat. Saute the onions with salt and pepper to taste until they begin to soften, about 3 minutes. You want to hear a sizzle as they cook.

Add garlic, jalapeno, cinnamon, and cloves, and cook the mix until fragrant, about 1 minute, taking care not to burn the spices. Add tomatoes, crushing them as they go into the pan. Saute for another minute.

Stir in the beans and water. Bring to a fast simmer, crushing the beans with a potato masher (or the back of a large spoon) as they cook, and scraping the bottom of the pan as the beans begin to thicken. Simmer until the beans are thick, about 10 minutes. Blend in the butter and taste for seasoning just before serving.