El Zorro Refried Beans
- 1 cup dried pinto beans, cooked
- 1 teaspoon kosher or sea salt
- 1 cup shredded cheddar cheese, divided
- Cook pinto beans and retain 1 1/2 cups of the liquid.
- Heat 3 tablespoons oil in skillet over medium heat.
- Add cooked beans and 1 1/2 cups retained bean liquid.
- Add the salt and 3/4 cup cheddar cheese.
- Mash until smooth and cook until liquid is mostly absorbed.
- Serve warm, topped with 1/4 cup shredded cheese.
Yield: 6 servings