Saturday, February 28, 2009

Refried Beans and Cheese

2 cups cooked pinto beans
1/2 cup shredded cheese (use Monterey jack or cheddar cheese)
1/4 cup lard or shortening
1/4 cup dairy sour cream (optional)

Drain beans, reserving liquid. In a large skillet, heat shortening until melted and very hot. Add cooked beans, mashing with a potato masher as they cook. Continue cooking and stirring until all shortening is absorbed. Stir in reserved liquid, a small amount at a time for desired consistency. Add cheese. Cook and stir until cheese melts. Serve with sour cream, if desired. Note: you may use dry pack dehydrated refried beans, hydrated according to package instructions, then add extra water if more is needed for proper consistency.

Testing comment: This recipe would be much easier with the dried refried beans, I would use those instead of these beans.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 32)

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