Ingredients: 4 Cups pinto beans - cooked & mashed 12 Ounces evaporated milk 2 Tablespoons shortening - melted 1/2 Pound cheddar cheese - shredded Salsa De Chile Colorado Directions:1.Mash beans in skillet and add hot oil. Mix well. Stir in evaporated miklk. Cook over very low heat, stirring frequently. 2.Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat. |