Frijoles I Recipe
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"A friend passed this recipe to me. It is a little more work, but worth it for authentic refried bean taste. To make ahead of time, beans can be covered and refrigerated for 1-2 days."
Original recipe yield: 1 - 9x13 inch pan.
- Prep Time:
- 30 Minutes
- Cook Time:
- 4 Hours
- Ready In:
- 4 Hours 30 Minutes
- Servings:
- 15
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Frijoles I INGREDIENTS:
- 1 pound dry pinto beans
- 2 onions, diced
- 1 clove garlic, minced
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 3/4 cup butter
- 1 cup shredded Cheddar cheese
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Frijoles I DIRECTIONS:
- Soak pinto beans overnight in 1 quart of water.
- Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
- Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
- Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.
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