Refried Beans with Cinnamon and Clove

This recipe elevates the basic refried beans recipe with two additions: unusual use of cinnamon (although I think the amount called for is a tad heavy) and stirring in a pat of butter at the end. I like to serve it on a burrito with salsa and cheddar cheese, garnished with shredded lettuce and sour cream. The recipe as written makes beans that are a bit too soupy for burritos, although they are fine for eating out of a bowl, so I cut down the amount of water called for when I make them.

I love this recipe. So good, so easy. I often make it as a main course with brown rice, some fresh avocado sliced over the top and sour cream and or grated cheese. Also good with chipotle peppers in adobe sauce instead of jalapenos. Don't skip the butter!