Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven
20 lb 10 oz (22-No. 300 can) pinto beans, canned
3/4 cup (4 oz) chili powder
1 tablespoon garlic, dehydrated
2 quart (2 lb) cheese, shredded
3 cups (1 lb) onions, dry, minced
2 tablespoon hot sauce
2-1/2 bean stock
1 quart (1 lb) cheese, shredded
Drain beans; reserve stock. Add chili powder and garlic. Place beans in mixer bowl; beat at low speed until mashed. Add 2 quart cheese, onions, hot sauce, and 1-1/2 quart bean stock.
Whip on medium speed, adding more bean stock to obtain consistency of mashed potatoes.
Spread an equal quantity of bean mixture in greased pans; bake 30 minutes. Sprinkle equal amounts of 1 quart cheese over top and serve.
NOTE:
Refried Beans may be used as a dip for corn chips.
If desired, mashed bean mixture may be fried on greased 350 degrees F. griddle or on top of range in 1 to 1-1/2 lb (2 to 3 cups) shortening or bacon fat.