Refried Beans

Refried Beans is a traditional Mexican dish of smashed cooked beans.  Because Cinco de Mayo was only a few days ago I made a classic feast of all things Mexican like, chicken fajitas, yellow rice, and refried beans.  Now even though these still use a can of pinto beans this recipe is so creamy and flavorful especially when combined with a few aromatics and bacon and bacon drippings.

Trust me the next time you want refried beans don’t go for the can stuff but just make your own you wont be sorry.

Refried Beans

(adapted from Annies Eats)

Ingredients

2 strips bacon, chopped
½ medium onion, finely chopped
1 clove garlic, minced
¼ tsp. ground cumin
Pinch cayenne pepper
Salt and pepper
1 (15 oz.) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 cup chicken broth
Shredded cheese and sliced scallions, for garnish

Directions

Heat a medium skillet over medium-high heat.  Cook the bacon until crisp, being careful not to burn.  Remove the bacon pieces to a paper towel-lined plate with a slotted spoon, leaving the grease in the pan.

Add the onion to the pan with the bacon grease and cook until just tender, about 4-5 minutes.  Stir in the garlic, cumin, cayenne, and cook until fragrant, about 30-60 seconds.  Season to taste with salt and pepper.

Open your beans and wash them.

Add the beans to the pan and sautee for a few minutes.

Pour in about 2/3 cup of the broth, bring to a boil, and reduce to a light simmer.

Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Remove the pan from the heat and mash the bean mixture as desired.  (You can add the cooked bacon back in or leave it out…it’s up to you.)  For a chunkier texture, use a fork or potato masher.  For a smoother texture, pulse the mixture in a food processor.  Add up to 1/3 cup more broth for a lighter texture if needed.  Adjust seasonings to taste.  Top with shredded cheese and sliced scallions.

Serve and enjoy!