Festival Refried Beans Recipe #12701
These can be reheated (fried) if you wish, but is not necessary. Good as a side, with any Mexican dish, topped with more cheddar and chopped hot pepper. ( have even used as a dip, with taco chips)
by Derf
3 hours | 15 min prep
SERVES 6
- 1/2 cup dried pinto beans or dried pink kidney beans or dried red kidney beans, sorted and rinsed
- 4 cups water
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup salsa
- 1/4 teaspoon salt
- In a large saucepan, combine the beans, water, onion and garlic.
- Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.
- Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.
- Return bean mixture to the saucepan, Stir in salsa and salt.
- Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.
- Serve with sour cream and shredded chedddar cheese.
- (use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).
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5 stars