Ingredients
- 1/4 cup lard, bacon drippings or peanut oil shopping list
- 1 medium onion, chopped shopping list
- 2 garlic cloves, minced shopping list
- 3 cups well-seasoned cooked pinto beans, plus 1 cup of the cooking liquid shopping list
- salt to taste shopping list
- crema or crumbled Asadero or Monterrey Jack cheese shopping list
- minced jalapeño shopping list
How to make it
- Warm the fat in a heavy skillet over medium heat. Stir in the onions and garlic, and sauté until they are softened, about 3 minutes. Add the drained beans to the skillet and mash them, adding the liquid a tablespoon at a time, until you reach a fairly smooth and moist consistency. Continue to cook, stirring up from the bottom with a spatula or large spoon, until the beans become a thick paste.
- Serve the beans hot, topped with the crema or cheese and a sprinkling of jalapeño.
The Rating
Reviewed by 5 people-
I agree with Frankieanne, good beans!! I doubled up on the recipe and glad I did, because I didn't have as much as I thought I would for leftovers after we were done with dinner! Added a review in the I Made It II Group ----------------> more
mommyluvs2cook
in Santa Fe loved it
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Good beans! I ended up only using a bit less than 3/4 of a cup of liquid to get them the way I wanted them. Others may want them a lot smoother. I added salt, pepper and some chipotle chili powder. More details in IMI more
frankieanne
in Somewhere loved it
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Wonderful version of refried beans. Good stuff
notyourmomma
in South St. Petersburg loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
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All Comments
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