Everyone who’s ever tasted these has commented that these are the best refried beans they ever tasted, so hopefully you’ll love them too!
Yield: 3 – 1 cup servings
2 Tblsp butter flavored vegetable shortening (see Tip# 1)
2 – 15.5 oz cans of organic pinto beans (partially drained, don’t rinse)
1/2 tsp red chili powder
1/2 tsp ground cumin
1/2 tsp kosher or sea salt
Fresh ground black pepper, 18 pepper mill turns
1/2 cup organic milk or you can also use almond milk
2 Tblsp La Victoria Green Salsa Jalapeña extra hot
1 cup shredded cheddar cheese, mild or medium
1. In a large skillet; heat shortening over medium high heat till melted & very hot, about 4 to 5 minutes (see Tip# 2).
2. Reduce heat to medium. Add beans & seasonings (chili powder thru black pepper). Fry 3 to 4 minutes, stirring occasionally.
3. Reduce heat to low/warm. Stir in milk & salsa. Using a potato masher; mash beans till most are mashed, some are almost whole & a few are still whole.
4. Add cheese & stir till cheese is melted, beans are hot & thickening up a bit (see Tip# 3).
5. Serve hot as a side dish with your favorite Mexican meal or cold as a Bean Dip (see Tip# 5).
Tips & Suggestions
1. I suggest using a brand of shortening made with non-hydrogenated oil, such as Spectrum Organic, which can be found in most grocery stores.
2. Don’t use a cast iron skillet for this recipe, as there is something in the recipe (possibly the milk) that seems to eat away at the cast iron seasoning.
3. If beans are too thin, cook them down a little more or add a little cheese. If too thick, add a little more milk sparingly.
4. Refried Beans are best eaten freshly made, but can be refrigerated a day or 2, then reheated on warm or freeze for longer storage.
5. You can also serve this recipe as a delicious BEAN DIP: Cover & refrigerate the cooked beans in a glass bowl for 2 to 3 hours till chilled. For maximum flavor, let sit at room temperature for 15 minutes & serve with your favorite tortilla chips.