STEP-1
Combine beans, shortening, and spices in a pot over medium heat until beans are warmed through.
STEP-2
Mash beans with a potato masher until creamy.
STEP-3
Add cheese and milk, if desired until it’s the desired consistency.
STEP-4
Serve on a Tostada shell with your favorite toppings or alongside Chicken Tacos and Spanish Rice.
Notes
Slow cooker directions: Add all of the ingredients in a crock pot and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours. Mash with a potato masher or immersion blender before serving.
Notes
Storage. Once cooled, place the refried beans in an airtight container. Refrigerate for up to 4 days or freezer for up to 3 months. Reheat in the microwave or stovetop.