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Frijoles I

4

270 min

Frijoles I

Frijoles I Photo 1

Category

Bean Recipes

Time

270 min

Serving

15 persons

Calories

224

Rating

4.00★ (75)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • dry pinto beans: 1 pound
  • onions: 2 piece (diced)
  • clove garlic: 1 piece (minced)
  • salt: 2 tsp
  • ½ teaspoons pepper: 1 piece
  • butter: 0.75 cup
  • cheddar cheese: 1 cup (shredded)

Metric Conversion

Stages of cooking

Frijoles I Photo 21
Frijoles I Photo 32
Frijoles I Photo 43
Frijoles I Photo 54
  1. Soak pinto beans overnight in 1 quart of water.
    Frijoles I Photo 2
  2. 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.
    Frijoles I Photo 3
  3. 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.
    Frijoles I Photo 4
  4. 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.
    Frijoles I Photo 5

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