Beans, beans good for your heart, the more you eat them, the more you will love these awesome refried beans! I know, you thought I was gonna say fart, but I am too much of a southern belle to say such things:) Refried beans are not a glamour food, and you never hear anyone say they are craving them. People often crave ice cream, chocolate, or chips, but never refried beans. You would have to be a weirdy to admit that! Maybe you don’t crave beans, but if you do have an affinity for them you will LOVE this refried beans recipe. They are a perfect complement to any Mexican dish.
Growing up we had tacos at least once a week, and one of my best friends used to laugh at how often we ate them. I can’t blame my mother since she had five girls, and it was really hard to find foods that everyone liked. Our two favorite meals were tacos and spaghetti. Now my boys and husband love them as well, and although we don’t continue the weekly ritual, we eat them very frequently. If you have Mexican night at your house, these beans would be a great addition. This recipe makes a ton, so it is great to take to a party, or you can freeze any leftovers for the next Mexican night. One tip, if you love these beans, and your family, you might start off with a dose of Beano before your first bite!
- dried pinto beans - 1 pound
- water -
- large onion - 1
- butter - 4 Tbsp
- shredded, Monterey Jack Cheese, with or without peppers - 8 ounces
- salt - 1 1/2 tsp
- pepper -
- Cover beans with water; add chopped onion and bring to a boil.
- Boil 2 minutes.
- Take off heat, cover and let sit one hour.
- Do not drain water, but again add enough water to cover beans, heat to boiling, turn down heat and cook until beans are tender, stirring occasionally, about 1 to 2 hours.
- Add more water if needed during cooking. When beans are done (make sure there in not too much water in the beans), take off heat and mash with a mixer. Add margarine, salt, pepper, and cheese and continue to beat with a mixer until the beans are soft.