A delightful twist on classic refried beans, enhanced with creamy Monterey Jack cheese for a rich and satisfying side dish.
Rinse the dried pinto beans under cold water to remove any debris.
Soaking the beans overnight can reduce cooking time and improve texture.
Place the beans in a large pot and cover them with water. Add the chopped onion.
Adding onion while cooking beans infuses them with a subtle sweetness.
Bring the pot to a boil, then reduce the heat to a simmer. Cook the beans until tender, about 1.5 to 2 hours, stirring occasionally.
Check the water level periodically and add more if needed to keep the beans submerged.
Once the beans are tender, remove the pot from heat and drain any excess water, leaving a small amount for mashing.
Leaving some cooking liquid helps achieve a creamy consistency.
Mash the beans using a mixer or potato masher until smooth.
For a smoother texture, use a hand blender.
Stir in the butter, salt, pepper, and shredded Monterey Jack cheese until fully combined and creamy.
Adding the cheese while the beans are still hot helps it melt evenly.
Serve the creamy bean mash warm as a side dish or dip.
Garnish with a sprinkle of cheese or chopped cilantro for presentation.
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