Homemade Bacon Refried Beans (Print version)
Creamy, smoky, and loaded with crispy bacon crumbles, these homemade refried beans are ready in 30 minutes and taste nothing like the canned version.
# Ingredients:
For the beans
01 -
4 strips thick-cut bacon (about 4 oz / 115 g)
02 -
2 cans (15.5 oz / 440 g each) pinto beans, drained and rinsed
03 -
2 tablespoons reserved bacon fat
04 -
1/2 medium yellow onion, finely diced
05 -
4 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon salt, plus more to taste
08 -
1/2 cup (120 ml) chicken or vegetable stock, plus more as needed
# Instructions:
01 -
Place the bacon strips in a cold skillet and bring the heat to medium. Cook for 6 to 8 minutes, flipping once, until crispy. Transfer to a paper towel. Carefully spoon off the rendered fat, reserving 2 tablespoons.
02 -
Heat the reserved bacon fat in a medium pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cumin and stir for 1 minute until fragrant.
03 -
Pour in the drained pinto beans and the stock. Stir to combine and bring the pot to a gentle simmer.
04 -
Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the beans are very soft and have absorbed most of the liquid.
05 -
Use a potato masher to mash the beans to your preferred consistency, chunky or smooth. Add stock or water a tablespoon at a time to loosen if needed.
06 -
Roughly chop or crumble the cooked bacon and stir it into the beans. Taste and adjust salt. Serve warm.
# Good to know:
01 -
The beans thicken as they cool. Pull them off the heat slightly looser than your target consistency.
02 -
For an ultra-smooth finish, blend briefly with an immersion blender after mashing.