[Recipe] Hand-Mashed Pinto Beans with Cheese

[Guest guest]

I made this to go with the garden enchiladas. These are wonderful, and I

will definitely make them again, as will the enchiladas. Yum. Notes below

the recipe.

 

Cheers,

Shawn

 

 

Hand-Mashed Pinto Beans with Cheese

 

Frijoles Meneados

 

1 pound dried pinto beans, rinsed

10 cups (or more) cold water

2 cups chopped green onions (about 8)

1 tablespoon plus 1/3 cup lard or corn oil

1 teaspoon fine sea salt

 

1/2 cup finely chopped white onion

1 garlic clove, minced

2 cups (packed) coarsely grated queso manchego* or Monterey Jack cheese

(about 8 ounces)

 

Warm corn tortillas

 

Place beans in heavy large pot. Add 10 cups water, green onions, and 1

tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce

heat to medium-low, cover partially, and simmer until beans are just tender,

about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and

continue to simmer until beans are very soft, adding more water by cupfuls

if water level falls below top of beans, about 20 minutes longer.

 

Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add

white onion and sauté until beginning to brown, about 8 minutes. Add garlic;

stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with

potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid

(about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and

pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid

separately and refrigerate. Rewarm beans over low heat, mixing in bean

cooking liquid by 1/4 cupfuls if dry.)

 

Serve beans warm with tortillas.

 

*Light yellow, semi-soft mild cheese that is different from the aged Spanish

cheese of the same name. Substitute mild cheddar, Monterey Jack, or

Muenster.

 

Makes 6 servings.

Bon Appétit

May 2003

 

(Shawns notes): I increased the garlic amount and added jalapenos to the

white onion mixture. I used extra virgin olive oil. After a few minutes I

dropped the potato masher and plugged in the hand blender/mixer....easy with

that. I used monterey jack cheese.

 

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