Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
dry pinto beans
1/2 lb grated Monterey jack cheese
2 Tbls. corn oil
1 tsp. cumin powder
1 tsp. chopped garlic
2 tsp. salt
1 tsp. ground black pepper
Wash and check beans for stones.
Cook beans in water to cover at a simmer for 2 hours with the cumin, garlic, salt and pepper.
Drain and let cool. Mash the beans with a potato masher or ricer.
In a well seasoned or Teflon pan, heat the corn oil and fry the mashed beans.
Add the Monterey jack cheese and cook until well blended.
Recipe serves 4
Mexican refried beans go great with just about any type of Mexican meal. Some People even eat them with breakfast.
Refried beans are great pared with tamales, enchiladas, tacos, and many more Mexican dishes, along with Spanish Rice.