Picnic Frijoles is a hearty, vintage bean-and-cheese skillet dish that embodies mid-century American cooking with its comforting and simple ingredients. This easy-to-make recipe is ideal for casual gatherings or summer picnics, where food is meant to be shared and enjoyed. Combining pantry staples like red kidney beans and processed cheese, this dish delivers rich, savory flavor with minimal fuss, making it a cherished go-to for quick weeknight meals or nostalgic potlucks.
Ingredients
- 3 tbsp butter
- 2 lb ed kidney beans (2 1-lb cans)
- 1 cup American cheese (grated, or sharp Cheddar)
- ½ cup onion (chopped )
- ½ cup green peppers (chopped )
- 2 tbsp butter (for sautéing later)
Instructions
Step 1: Sauté Ingredients
- Melt 3 tbsp butter in a skillet. Add kidney beans and mash slightly with a fork.
Step 2: Combine Mixture
- Add cheese, chopped onion, and green pepper. Cook slowly, stirring occasionally.
Step 3: Reduce Moisture
- Continue cooking until beans are almost dry.
Step 4: Set and Chill
- Spread mixture in a shallow baking pan and chill until firm.
Step 5: Form and Fry
- Cut into squares. Sauté in butter in a skillet until brown on both sides. Serve hot.
Tips
- Use black beans or pinto beans instead of kidney beans for a flavor twist.
- Add jalapeños or chili powder for a spicier kick.
- Swap cheddar for Monterey Jack for a creamier texture.
- Serve with a dollop of sour cream or guacamole.
- Make ahead and freeze squares for quick meals.
Nutrition
Calories: 332kcalCarbohydrates: 47gProtein: 18gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 484mgPotassium: 687mgFiber: 12gSugar: 7gVitamin A: 267IUVitamin C: 13mgCalcium: 316mgIron: 5mg
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