Mexican recipes
Refried beans
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175 min
Serves 4
Mexican
Ingredients
- 1 lb pinto beans 455 g pinto beans
- 1/2 cup bacon drippings 120 ml bacon drippings
- 1 tsp salt 4.9 ml salt
- 6 cup water 1.44 l water
- 3/4 cup grated cheddar or Monterrey Jack cheese (optional) 180 ml grated cheddar or Monterrey Jack cheese (optional)
Method
Cook the beans
Check the beans and remove any dirt, stones or other foreigh material. Wash the beans thoroughly in cold water. Drain and pour in a cooking pot. Add the 6 cups of water and salt, and cook gently over low heat for 2 to 2 1/2 hours, or until the beans are tender, stirring frequently.
In a large frying pan heat the bacon drippings over medium high heat. Drain the beans and reserve the liquid. Add a tablespoon of the beans to the hot oil and mash using a fork or the back of the spoon. Add a teaspoon of the reserved liquid and stir well. Repeat the process until all beans have been used. If the bean mixture is too thick, add more of the reserved liquid and stir, until you get the desired consistency.
Add the grated cheese if using and cook, stirring constantly, until it melts.
Check the beans and remove any dirt, stones or other foreigh material. Wash the beans thoroughly in cold water. Drain and pour in a cooking pot. Add the 6 cups of water and salt, and cook gently over low heat for 2 to 2 1/2 hours, or until the beans are tender, stirring frequently.
In a large frying pan heat the bacon drippings over medium high heat. Drain the beans and reserve the liquid. Add a tablespoon of the beans to the hot oil and mash using a fork or the back of the spoon. Add a teaspoon of the reserved liquid and stir well. Repeat the process until all beans have been used. If the bean mixture is too thick, add more of the reserved liquid and stir, until you get the desired consistency.
Add the grated cheese if using and cook, stirring constantly, until it melts.
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