Easy Refried Beans

Yep, we use this easy recipe to add to our tostadas, burritos, layered dip, and all by itself. Give it a try! Use your left over pintos or if in a hurry, use canned. I used Goya pink beans for this recipe.

Recipe

2 15 Ounce cans pinto or pink beans, rinsed and drained
2-3 Tablespoons bacon grease (olive oil can be substituted)
1 Cup chopped onion
1 Garlic clove, minced
2 Tablespoons chili powder
2 Cups shredded Mexican cheeses
Water or cream/milk or broth for thinning
1/2 Cup green onions, sliced
Optional: 4 Ounce can roasted green chiles-chopped

Add 1 tablespoon bacon grease to large skillet over medium heat and sauté onion until tender. About 15 minutes. Add the garlic in the last minute or so.

Add the remaining bacon drippings to the onion. When heated add the beans about 1/2 cup at a time. Mash as you go. Use a potato masher or the back of a big spoon.

Turn down heat if needed to avoid heavy splattering. Once all is mashed add liquid as needed to thin. Water works just fine but milk or broth can be used. Stir in the chili powder.

If using roasted green chilies add now. Stir well and simmer for 45 minutes.

Spoon into serving dish and sprinkle with cheeses and green onion.

Enjoy!