September 2, 2016
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 In a large skillet; heat shortening over medium high heat till melted & very hot, about 4 to 5 minutes (see Tip# 2).
3 Reduce heat to medium. Add beans & seasonings (chili powder thru black pepper). Fry 3 to 4 minutes, stirring occasionally.
4 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.
5 Add cheese & stir till cheese is melted, beans are hot & thickening up a bit (see Tip# 3).
6 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.
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