Frijoles I

4.3
(74)

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.

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Prep Time:
30 mins
Cook Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
15
Yield:
1 - 9x13 inch pan

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

  1. Soak pinto beans overnight in 1 quart of water.

  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.

  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.

  4. Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

Nutrition Facts (per serving)

224 Calories
12g Fat
21g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 224
% Daily Value *
Total Fat 12g 16%
Saturated Fat 8g 38%
Cholesterol 32mg 11%
Sodium 427mg 19%
Total Carbohydrate 21g 7%
Dietary Fiber 5g 18%
Total Sugars 1g
Protein 9g
Vitamin C 3mg 16%
Calcium 96mg 7%
Iron 2mg 9%
Potassium 457mg 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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