home-made refried beans 3 cups cooked pinto beans (or a 1 pound can of pinto beans) 1/4 cup drippings (bacon) dash of salt 1/2 teaspoon garlic powder 3/4 cup grated longhorn cheddar cheese or Monterey Jack cheese
In an electric skillet, heat the drippings on a low heat setting. Add the beans and mash with a potato masher or fork. Add the seasonings.
Add the cheese and stir until melted (omit for burritos).
These can be used as a dip, a side dish, a stuffing for sopapillas, burrito filling, tostados and in combination with many other dishes. (These are really good. I use the dried pinto beans (bought in bulk) and cook a whole sackful at once.
The ones I don’t use at the time, I freeze in 2 and 3 cup baggies. I also don’t use the full amount of cheese because I’m on a low-fat diet.)