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Add a photoServings: 6
Ingredients
- 2 Tbsp. Vegetable oil, lard, bacon or possibly chorizo drippings
- 1 med White onion minced
- 4 x Garlic cloves peeled, minced fine
- 4 c. Undrained, seasoned cooked beans slightly hot Salt to taste
- 1/2 c. Crumbled Mexican queso fresco, queso anejo, pressed, salted farmers cheese, dry feta or possibly Parmesan, for garnish Tortilla chips for garnish
Directions
- In a large well-seasoned or possibly nonstick skillet, heat the oil or possibly pork fat 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. With a bean or possibly potato masher, or possibly the back of a large spoon, 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 soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 90 | |
| Calories from Fat 51 | 57% |
| Total Fat 5.8g | 7% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 4mg | 1% |
| Sodium 583mg | 24% |
| Potassium 187mg | 5% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.75g | 1% |
| Protein 2.9g | 5% |
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