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Description
Refried beans, a staple of Mexican cuisine, is a flavorful side dish that’s surprisingly easy to make at home. (They’re not really fried twice — “refried beans” is derived from their Spanish name, frjoles refritos, which means “well-fried beans.”) Throughout Mexico, the beans are cooked in freshly rendered lard, which adds a deep, caramelized pork flavor. In this quick recipe, smoked bacon stands in for the lard while chipotle pepper in adobo adds heat, sweetness and a long-simmered flavor that makes canned beans taste homemade. For a meatless version, replace the bacon with half a bell or poblano pepper, and swap the vegetable oil with 3 tablespoons of olive oil. You can easily make a double batch and freeze the leftovers. Store in an airtight container in the freezer for up to 3 months.
Ingredients
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1tablespoon vegetable oil 1/2medium white onion, finely chopped 2garlic cloves, finely chopped 2ounces bacon, finely chopped 2(15-ounce) cans pinto, kidney or black beans, rinsed 1chipotle pepper in adobo, finely chopped, plus 2 tablespoons adobo sauce, or 1 tablespoon chili powder Salt Pico de gallo and Cotija cheese, for serving (optional)
Directions
In a large (preferably cast-iron) skillet, heat oil over medium. Cook onion, garlic and bacon, stirring occasionally, until the fat has rendered, the bacon is crispy and the onion is browned and tender, 8 to 10 minutes. Increase heat to medium-high and add beans, chipotle and adobo sauce, and 2/3 cup water. Bring to a boil and cook, stirring occasionally, until liquid has slightly reduced, about 5 minutes. Using a potato masher, smash beans until the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary. Let cool slightly; the refried beans will thicken as they sit. Serve with pico de gallo and Cotija cheese, if desired.
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