Originally aired November 2, 2011
- 2 cups drained pinto beans
- 1 to 2 tablespoons bean cooking liquid
- Reserved bacon grease or 1 tablespoon vegetable oil
- Grated or crumbled queso fresco
In the work bowl of a food processor, place the beans. Pure until smooth, adding a little of the beans liquid, if necessary, to keep the beans from sticking to the blade.
In a medium skillet, heat the bacon grease or oil over medium heat until hot. Add the pure and cook, stirring, for 5 minutes. Serve, topped with queso fresco.