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
- Add chopped jalapeños for a spicier version.
- Substitute sharp cheddar for a stronger cheese flavor.
- Mix in cooked chorizo or bacon for a meatier dish.
- Serve warm with tortilla chips, cornbread, or as a burrito filling.
- Add a splash of hot sauce or chili powder for more depth.
- Replace kidney beans with pinto beans for a creamier texture.
- Stir in a spoonful of sour cream at the end for richness.
- Top with fresh cilantro, scallions, or diced tomatoes.
- Make it heartier by adding cooked rice to the skillet.
Nutrition
Calories: 270kcalCarbohydrates: 23gProtein: 11gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 45mgSodium: 620mgPotassium: 430mgFiber: 7gSugar: 2gVitamin A: 420IUVitamin C: 11mgCalcium: 220mgIron: 2.5mg
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