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Hand-Mashed Pinto Beans with Cheese

4.1(42)

_Frijoles Meneados_ _Frijoles meneados_ are an ideal addition to any meal featuring tacos, and they are especially good alongside a grilled steak. In Mexico's frontier region, flour tortillas would be used to scoop up the last remaining bean on the plate.

by Epicurious·published 2004-08-20

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Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (9)

serves

1 pound dried pinto beans, rinsedpinto-beans
10 cups (or more) cold waterwater
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oiloil
1 teaspoon fine sea saltsalt
1/2 cup finely chopped white oniononion
1 garlic clove, mincedgarlic
2 cups (packed) coarsely grated queso manchego* or Monterey Jack cheese (about 8 ounces)
Warm corn tortillascorn-tortillas

Instructions (4 steps)

01Place 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.
02Heat 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.)