El Zorro Refried Beans

Yield: 6 servings

Ingredients

• 1 cup dried pinto beans, cooked
• 1 teaspoon kosher or sea salt
• 1 cup shredded cheddar cheese, divided

Instructions

1. Cook pinto beans and retain 1 1/2 cups of the liquid.
2. Heat 3 tablespoons oil in skillet over medium heat.
3. Add cooked beans and 1 1/2 cups retained bean liquid.
4. Add the salt and 3/4 cup cheddar cheese.
5. Mash until smooth and cook until liquid is mostly absorbed.
6. Serve warm, topped with 1/4 cup shredded cheese.