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Ingredientes
- 2 tsp vegetable oil, lard, bacon or possibly chorizo drippings
- 1 med white onion minced
- 4 clv garlic, peeled and finely minced
- 4 c. undrained, seasoned cooked beans, slightly hot Salt, to taste
- 1/2 c. crumbled Mexican queso fresco, queso anejo, pressed
Direcciones
- Salted farmers cheese, dry feta or possibly Parmesan, for garnish
- In a large nonstick skillet, heat the oil over medium heat. Add in the onion and cook, stirring frequently, till deep golden brown, about 10 min.
- Stir in the garlic, cook for a minute or possibly so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. Mash the beans into a coarse puree.
- Add in another portion of the beans, mash them in, and continue till all the beans have been added and coarsely mashed.
- Add in about a c. of bean liquid or possibly water and stir frequently over the heat till the beans are still a little soupy (they'll thicken as they sit). Taste, and season with salt if needed.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 24 | 38% |
| Total Fat 2.77g | 3% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 4mg | 1% |
| Sodium 583mg | 24% |
| Potassium 187mg | 5% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 0.75g | 1% |
| Protein 2.9g | 5% |
