Refried Beans

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Refried Beans

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.

Rating

Ingredients

  • 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)
Set base servings to enable scaling:

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 10 gramsCalories: 239Saturated Fat: 3 gramsUnsaturated Fat: 6 gramsSodium: 626 milligramsSugar: 1 gramFiber: 11 gramsCarbohydrate: 27 gramsProtein: 12 grams

Source: https://cooking.nytimes.com/recipes/1024431-refried-beans