Okay, let' stop the poem there. Beans are good for you. They pack in lots of protein and fiber. If you love mexican food like I do, you will enjoy this version of refried beans - minus the lard (which is not good for your heart). Simply take two cans of organic pinto beans and drain them. Reserve 1/4 cup of the juice left in the can and rinse the beans well in a colander. Heat up 1/4 cup of vegetable oil in a large sauce pan. Add in the beans and listen to them sizzle. Reduce the heat and mash them to your desire lumpiness. Add in the reserved juice from the can and 1/4 cup of veggie broth. Add in kosher salt and freshly ground pepper to taste. I also put in 1 tsp of cumin and 1 tsp of garlic powder to spice it up a bit. Mash the beans more and keep over low heat for a few more mintues. Be sure to stir often so they don't stick to the bottom of the pan. Serve with a fresh slice of tomato and some guacamole.
Serve these with a tacos (ground beef ones for the carnivore and guacamole ones for the vegetarian) or even fajitas (steak or chicken for the meat-eater and vegetables for the veg-head). You can also use them with tortilla chips for dipping to start your mexican fiesta.