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
- 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
Directions
Step 1
Soak pinto beans overnight in 1 quart of water.
Step 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.
Step 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.
Step 4
Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9×13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 224 | |
% Daily Value * | |
Total Fat12g | 16% |
Saturated Fat8g | 38% |
Cholesterol32mg | 11% |
Sodium427mg | 19% |
Total Carbohydrate21g | 7% |
Dietary Fiber5g | 18% |
Total Sugars1g | |
Protein9g | |
Vitamin C3mg | 16% |
Calcium96mg | 7% |
Iron2mg | 9% |
Potassium457mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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