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El Charro Frijoles Refritos (Refried Beans)


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. - - - - - - - - - - - - - - - - - - NOTES : From: El Charro Cafe Favorite Recipes By Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona MasterCook formatted by Garry Howard

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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