Wednesday, March 31, 2010

Mashed Pinto Beans with Manchego Cheese

Keeping on the spanish/mexican theme we had going on a few weeks ago, I needed to find a couple new side dishes. This recipe caught my eye because I LOVE refried beans, but have never had them at home. I think the hubby thought I was crazy as I was preparing these beans, but I was very satisfied with the outcome.

However, I did not care for the bacon, and would leave that out next time. Maybe my bacon wasn't crispy enough, but I just did not really like the addition, so my changes are reflected below. Also, I have not acquired a potato masher yet, so my beans were not mashed as much as I would have liked, so hopefully I'll have one by the next time I make these beans.

Mashed Pinto Beans with Manchego Cheese
Source: adapted slightly from elly says opa

1/2 medium onion or one shallot, diced
1 clove garlic, minced
2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
2-3 Tbsp. shredded or grated manchego cheese
sliced scallions
1 tsp olive oil

Heat olive oil over medium heat in large skillet; add the onion/shallot and cook until tender. Stir in the garlic until fragrant, and then the chicken broth, cumin, beans, and salt and pepper to taste. Bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a potato masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary).

Once plated, top with the manchego cheese and sliced scallions

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