Originally aired April 11, 2011
- 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.