• 2 cups drained Pinto Beans
  • 1 to 2 tablespoons bean cooking liquid
  • Reserve bacon grease or 1 tablespoon vegetable oil
  • Grated or crumbled queso fresco


In the work bowl of a food processor, place the beans. Puree 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 puree and cook, stirring, for 5 minutes. Serve, topped with queso fresco.