Mexican Frijoles Maneados Recipe (Refried Beans Recipe)
My version of the well known Refried beans from mexico with chilli and cheese added
Ingredients
| 500g | pinto (or black eyed) beans |
| 1½ | onion, chopped |
| 100ml | full fat milk |
| 2 | dried ancho chiles, seeded and cut in strips |
| Corn oil | |
| Steenbergs Organic natural sea salt | |
| 100g | Monterey Jack (or mozzarella) |
| 2 tbsp | flat-leaf parsley |
Method
- Rinse the beans well and place in large pot. Cover with water, add the ½ onion.
- Cook until soft - this may take 2 - 4 hours, depending on the age of the beans.
- Set aside and allow to cool.
- Preheat oven to 180°C. Cook remaining onion in pan with oil until light brown.
- Add beans to blender and puree, then add to onions. Add sea salt to taste.
- Now add the milk, ancho chile and most of the cheese. Fold these in.
- Bake uncovered for 15 minutes with the remaining cheese. Garnish with chopped parsley.
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