Caribbean Style “Refried” Beans

1 ¾ - 2 cups 1 can cooked pinto or black beans. Or, 1 cup dry beans soaked overnight. Then discard the water, then place in a pot. Add fresh water (about 1 inch above the beans), and cook until tender – makes 2 cups. (Do not discard the remaining liquid from the cooked beans. It will help to thicken the dish. But you can use water as well.)
½ cup chopped onions
½ cup sweet peppers finely chopped (Bell, pimento, mini peppers)
5 - 6 cloves garlic finely chopped (2 tbsp minced)
1 tsp lime juice or apple cider vinegar
1 tbsp vegetable oil
1 tsp salt or to taste
Chopped hot pepper or chili flakes to taste (optional)

Heat a large skillet or pot over medium heat.
Add oil. This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
Add onions, ½ tsp of salt, and stir gently for two minutes, until onions are translucent.
Add peppers and gently stir for 2 minutes.
Add garlic and stir for 1 minute
Add ¼ cup of water, stir, cover pot and let simmer for 10 minutes. You may need to add a bit of water after 5 minutes to prevent sticking.
Add cooked beans and a ½ cup (or more) of liquid from the cooked beans, or water. Cover and let simmer for 10 minutes.
Taste and, if needed, add salt.
Remove from heat and mash beans using a wooden spatula, or potato masher, to desired texture.

Don’t like to cook much? Then replace seasonings with an equivalent amount of Caribbean seasoning blend or dry seasoning.

Pairing:

Serve with rice or other grain or ground provision, and vegetables.

Add to tacos and wraps. Top with salsa, guacamole or choka.