Hearty 'N Healthy Refried Beans
"Real" refried beans are always made from Pintos (never kidney beans!) Plump and flavorful Randall Pinto beans make especially creamy and delicious refried beans. They are perfect for use in many Mexican and Southwestern recipes.
1 48-ounce jar Randall Pinto Beans
6 tablespoon extra-virgin olive oil
2 cups chopped onion
2 teaspoons sugar
1 1/2 teaspoons hot pepper sauce
1 teaspoon salt, (or to taste)
8 ounces shredded jack cheese
Extra cheese for the top, if desired
Drain the beans over a bowl. Measure out 1/2 cup of the liquid and reserve.
Purée the beans with the 1/2 cup of reserved liquid in a food processor or blender until mixture is very smooth. (If blender is used, pour in the liquid first, then add the beans.)
Heat the olive oil in a heavy sauce pan. Add the onion. Cover the pan and cook over medium heat for 4-5 minutes or until the onion is just tender.
Stir in the puréed beans.
Add the sugar, hot pepper sauce and salt. Cook over low heat for 10 minutes, stirring often.
Stir in the cheese until it is melted.
Serve hot as a vegetable side dish with more cheese melted on top of each serving.
Makes about 5 cups (8 servings)
"Extra-virgin" olive oil is the oil from the first pressing of the olives. It is also cold pressed, yielding an oil which is dark green in color and has a very fruity, full bodied flavor.