Recipe by Cook4_6
This is another way to quickly, easily make refried beans...tastes so much better than canned! Although, my cousin raised in Texas says the butter should be replaced by lard...I'll leave that up to you!
- 2 (850.48 g) can pinto beans, drained
- 59.16 ml butter
- 4.92 ml salt
- 59.14 ml salsa
- 236.59 ml cheddar cheese or 236.59 ml Mexican blend cheese, directions