Refried Beans
Everyday Mexican
2.5 hours
4
X
Ingredients
8 oz. dry pinto beans, soaked3 T. olive oil
2 onions, 1 quartered, 1 chopped2 tsp. cumin
1 dash thyme3 oz. cheddar
1 dash dried red chilis
Directions
Cover beans, onion, thyme and chilies with cold water to cover and bring to boil. Simmer, covered, for 2 hours until tender. Drain the beans, reserving the cooking liquid, and discard onion, herbs and chilies. Process 2/3 of the beans in a blender with cooking liquid. Heat oil and cook chopped onion til golden. Add cumin and cook 2 minutes. Stir in puréed and reserved beans and cook until liquid reduces. Stir in grated cheese and stir til melted.