El Zorro Refried Beans

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Ingredients

  • 1 cup dried pinto beans, cooked
  • 1 teaspoon kosher or sea salt
  • 1 cup shredded cheddar cheese, divided

Instructions

  1. Cook pinto beans and retain 1 1/2 cups of the liquid.
  2. Heat 3 tablespoons oil in skillet over medium heat.
  3. Add cooked beans and 1 1/2 cups retained bean liquid.
  4. Add the salt and 3/4 cup cheddar cheese.
  5. Mash until smooth and cook until liquid is mostly absorbed.
  6. Serve warm, topped with 1/4 cup shredded cheese.

Yield: 6 servings