Recipe for cooking tied-up beans (frijoles maneados)

Recipes from the Southwest US :: Southwestern Side Dishes

1 ancho chile (optional)
Water (optional)
2 c. Beans from the Pot or other cooked whole
    pinto beans, plus 1/2 c. of the cooking liquid
1/3 c. milk
1/2 onion, minced
1 garlic clove, minced
1/2 tsp. cumin seeds, toasted and ground
4 to 6 oz. asadero or mozzarella cheese, grated

Preheat oven to 350 degrees fahrenheit.

Soak the chile in enough hot water to cover it, if you wish to have a more spicy version of the dish. When the chile is pliable, cut it into thin slices.

In a food processor, purée the beans and their liquid with the milk. In a baking dish, warm the fat over med. heat. Stir in the onion, garlic, cumin and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out.

Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 mins.