Prep 10 mins
Cook 1 hr 30 mins
My mom gave me this recipe. Everyone I have ever cooked these for say they will never eat any other refried beans again. There are not any restaurants beans that can beat these!
- 1 lb pinto beans
- 1 large onion, chopped
- 4 tablespoons margarine
- 8 ounces monterey jack cheese, grated (with or without peppers)
- 1 1⁄2 teaspoons salt
- Cover beans with water; add chopped onion and bring to a boil.
- Boil 2 minute.
- Take off heat, cover and let sit 1 hours.
- 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 is 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 mixer until the beans are soft.
These beans are wonderful!! I didnt have monterey jack cheese so I used shredded chedder with jalapenos, afterbthey were done i let them thicken up a bit under low heat... these are as she says... better than restaurant quality, and I live in So. Cal., we know refried beans! this is my recipe for them from now on...Thanks so much Shirleen! Donna;)
Shirleen, FANTASTIC, reminded of way back when. 1930's and up. You must remeber beans of any kind were called "man fruit" when I was a kid. I made these today as written. The Women folk when I was a kid used Lard instead of butter or Marjorine ( it wasn't invented yet) also, there was always a little Bacon thrown in. I will try that the next time BUT, this is great. Thanks a bunch. Firehouse cook aka Cap'n Jack
Great recipe! I added a couple cloves of fresh garlic along with the onion, but otherwise made as is using pepper jack cheese and light margarine. We had friends over and I got several compliments on these beans. However, they do make WAY more than 4-6 servings and it took about 4 hours total for me to make. Since I made them a day ahead, I reheated in the oven for 30 minutes prior to serving. I have some stowed in the freezer, so we'll see how they hold up. Will make again, but scaled down to half! Thanks so much for sharing your recipe! Update: Pulled leftovers from the freezer today...still delicious! It heated up well on the stove and was just as good as the day I made it! So not a bad idea to make a full batch and stick leftovers in the freezer in small servings.