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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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From Auburn, Kansas, Myra Innes shares these special refried beans that are full of homemade flair. And because the recipe makes a big batch, you can sprinkle some with cheese to serve as a Southwestern side dish and use the rest in the two dinners that follow. Ingredients:
1 large onion, chopped |
4 garlic cloves, minced |
6 tablespoons olive oil, divided |
5 cans (15 ounces each) pinto beans, rinsed and drained |
1-1/2 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon ground coriander |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
1 cup (4 ounces) shredded monterey jack cheese |
Directions:
1. In a large skillet, saute onion and garlic in 2 tablespoons oil until crisp-tender. Place 2 tablespoons oil in a blender; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients.
2. Transfer to a large skillet. Cook, uncovered, over medium heat until heated through. Leftover refried beans may be frozen for up to 3 months. Yield: 7 cups.
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