El Charro Frijoles Refritosside 4 cups pinto beans; cooked and mashed 12 ounces evaporated milk 2 tablespoons shortening; melted 1/2 pound cheddar cheese; shredded Salsa De Chile Colorado Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently. Before serving, re-fry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat. |
