3 tablespoons cold pressed olive oil
2 onions or 6 cloves garlic, chopped
2 (15-oz.) cans refried beans
3/4 cup water
1/2 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon sea salt
Using a deep skillet, sauté the onions or garlic in olive oil until dark brown. Lower heat and add remaining ingredients. Cook for another 5 minutes. Serve with vegetables.
