Tex-Mex style refried beans.

You will first need to make a batch of frijoles en olla for this recipe.


(serves 4-6)


  1. Heat oil in a medium skillet.
  2. Add drained cooked pinto beans to the skillet and mash up into a paste. (I use an old hand potato masher but a perforated metal cooking spoon also works well).
  3. Sautae the beans over medium heat for about 5 minutes, stirring frequently to prevent burning and adding a little bean broth as necessary for proper consistency. The finished beans should be like thick library paste in texture.


Difficulty: easy.
Time: 10 minutes, plus cooking time of frijoles en olla.
Precision: no need to measure.


Pamela McGarvey 
UCLA Comrehensive Epilepsy Program 
Recipe last modified: 22 Dec 83

Original header

Path: decwrl!recipes
From: pam@cepu (Pam McGarvey)
Subject: RECIPE: Tex-Mex refried beans
Message-ID: <7429@decwrl.DEC.COM>
Date: 9 Jan 87 04:48:41 GMT
Sender: recipes@decwrl.DEC.COM
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
Lines: 38
Approved: reid@decwrl.UUCP

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