Refried Beans
1 lb pinto beans
1 tsp salt
8 cups water
1/4 cup vegetable oil
3 Tbsp sugar
1/2 lb grated Monterey Jack or mild cheddar cheese
Pick the beans over carefully, discarding any that look doubtful. Wash them well, and put in a saucepan with enough water to cover them deeply; they will swell to about three times their dry size as they cook. Cook very slowly, covered, for about three hours or until tender but not falling apart. Add the salt and sugar after the first hour of cooking. Add water as necessary to keep the beans just covered.
Drain the beans reserving the liquid. Heat oil in a large skillet until hot. Dump beans into skillet. Cook beans over medium heat, mashing and stirring with a potato masher, until almost smooth, add bean liquid as necessary to maintain desired consistency. Add salt and additional sugar to taste.
Stir in half the cheese, serve topped with additional cheese.
Submitted by sooz
International Dishes
Vegetables, Side Dishes & Salads
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