Frank's Recipes! Refried Beans for 100

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Refried Beans for 100

Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature: 350 degrees F. Oven

1 1/4 gallon (8 lb) beans, pinto, dry
to cover (variable) water
1 1/2 cups (8 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 quart bean stock
1 quart (1 lb) cheese, shredded

Cook beans according to "Simmered Dry Beans" recipe. Omit bacon. Add chili powder and
garlic; cook 1 hour longer. When beans are done, drain; reserve bean stock. Place beans
in mixer bowl; beat at low speed until mashed. Add 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 cheese over top and serve.

NOTE:
Refried Beans may be used as a dip for corn chips.