El Charro Frijoles Refritos (Refried Beans)
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
pinto beans
cooked, mashed |
|
| 12 | ounces |
evaporated milk
|
|
| 2 | tablespoons |
vegetable shortening
melted |
|
| ½ | pound |
cheddar cheese
|
|
| 1 | x |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
pinto beans
cooked, mashed |
|
| 346.8 | ml/g |
evaporated milk
|
|
| 3E+1 | ml |
vegetable shortening
melted |
|
| 226.8 | g |
cheddar cheese
|
|
| 1 | x |
salsa
|
*
|
Directions
Mash beans in skillet and add hot oil.
Mix well. Stir in evaporated milk.
Cook over very low heat, stirring frequently.
Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.
