Refried beans always looked, well, not like something you put in your mouth. I wouldn't touch them. I saw this recipe come across in an email from AllRecipes.com and after looking at what goes into it, I thought to myself ..."self, this doesn't sound too bad." I happened to get the San Antonio Enchilada recipe right before this, so I took it as kismet.
Olive Oil (original recipe calls for lard or bacon grease if you would rather try that)
1 can of pinto beans
1 onion, diced
2 tablespoon of chili powder
1 teaspoon of cumin
Salt and pepper to taste
Chicken stock, for thinning as the beans cook, amounts vary
1/2 cup of shredded Monterrey Jack or Chihuahua cheese (optional)
1 large skillet
Start by adding 3-4 tablespoons of olive oil - or the lard or bacon grease - to a large skillet and add your onions. Saute over medium heat until translucent. Add garlic and cook for 1 minute, stirring frequently.
Add beans, chili powder, cumin and a splash of chicken stock, stir to combine.
Continue cooking over medium heat, stirring constantly, smashing beans with the back of a wooden spoon or spatula as you go. Add a dash of chicken stock when necessary as beans get too stiff. Continue this process for about 10 minutes, or until most of the beans have been pulverized and your desired consistency is achieved. Taste for seasoning, add salt and pepper as desired.
If you are like me and feel like cheese makes everything better, sprinkle the top with either Monterrey Jack or Chihuahua cheese, then you are ready to serve! See San Antonio Enchiladas for finished product. Cook time - 15 minutes.