Frijoles I recipe

All Recipes Side Dish Beans and Peas

Ingredients

1 pound dry pinto beans
2 onions, diced
1 clove garlic, minced
2 teaspoons salt
1 ½ teaspoons pepper
¾ cup butter
1 cup shredded Cheddar cheese

Nutrition Info

223.5 calories
carbohydrate: 20.6 g
cholesterol: 32.3 mg
fat: 12.1 g
fiber: 5 g
protein: 8.7 g
saturatedFat: 7.5 g
servingSize: -
sodium: 426.6 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak pinto beans overnight in 1 quart of water.

  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.

  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.

  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.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

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.

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