Instructions: 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, saucelike mixture.

Saute onion in oil until softened and lightly browned, then sprinnkle 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.

NOTES : Transfer enough bean mixture for one meal to an ovenproof gratin dish. Top beans with shredded Monteray Jack Cheese, or a mixture of Jack and Colby (Longhorn) cheese. Place in hot oven or under broiler until cheese melts and just begins to bubble. Serve with classical Mexican accompaniments; sour cream, shredded lettuce, chopped green onion, chopped fresh tomato, sliced black olives, salsa.

Refritos Frijoles Salad:
Spread a portion of refries on the bottom of a plate. Sprinkle leftover shredded beef, chicken, turkey, hamburgers, etc. over the beans and top with any/all of the accompaniments.

Burrito: Using a 8-inch (or so) flour tortilla, put a log-shaped portion of bean mixture down the middle, leaving a couple of inches at the ends bare.

Top with a small amount of any/all accompaniments and roll into a burrito.

Chimichanga: Assemble as above, leaving out accompaniments above except shredded cheese. Roll tightly and pan-fry or deep-fry. Serve on warmed plate.

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