HOMEMADE REFRIED BEANS

Homemade Refried Beans image

From Auburn, Kansas, Myra Innes shares these special refried beans that are full of homemade flair. And because the recipe makes a big batch, you can sprinkle some with cheese to serve as a Southwestern side dish and use the rest in the two dinners that follow.

Provided by Taste of Home

Time 15m

Yield 7 cups.

Number Of Ingredients 10

Ingredients

1 large onion, chopped
4 garlic cloves, minced
6 tablespoons olive oil, divided
5 cans (15 ounces each) pinto beans, rinsed and drained
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 cup shredded Monterey Jack cheese

Steps:

In a large skillet, saute onion and garlic in 2 tablespoons oil until crisp-tender. Place 2 tablespoons oil in a blender; add half of the onion mixture, and half of the beans, cumin, salt, coriander, pepper, hot pepper sauce and cheese. Cover and process until smooth. Repeat with remaining ingredients., Transfer to a large skillet. Cook, uncovered, over medium heat until heated through. Leftover refried beans may be frozen for up to 3 months.

Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 296mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.