Ingredients
- 2 tsp vegetable oil, lard, bacon or possibly chorizo drippings
- 1 med white onion minced
- 4 clv garlic, peeled and finely minced
- 4 c. undrained, seasoned cooked beans, slightly hot Salt, to taste
- 1/2 c. crumbled Mexican queso fresco, queso anejo, pressed
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Classic Mexican Beans
Servings: 6
Directions
- Salted farmers cheese, dry feta or possibly Parmesan, for garnish
- In a large nonstick skillet, heat the oil over medium heat. Add in the onion and cook, stirring frequently, till deep golden brown, about 10 min.
- Stir in the garlic, cook for a minute or possibly so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Mash the beans into a coarse puree.
- Add in another portion of the beans, mash them in, and continue till all the beans have been added and coarsely mashed.
- Add in about a c. of bean liquid or possibly water and stir frequently over the heat till the beans are still a little soupy (they'll thicken as they sit). Taste, and season with salt if needed.
- Yield: 6 servings
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