Homemade Re-fried Beans with Bacon

Cast Iron Skillet with The Best Re-Fried Beans with Bacon

Homemade Re-fried Beans with Bacon

Course Beans and Lentils

Keyword bacon, homemade, refried beans

Prep Time 20

Cook Time 55

Total Time 1 15

Servings Servings

Calories 240kcal

Author Creative Culinary

Ingredients

Cook the Pinto Beans

2 Tbsp bacon fat olive oil, or mild cooking oil
2 cloves garlic minced
1 Tbsp onion powder
½ tsp chili powder
1 tsp cumin
1 lb of dry pinto beans
8 cups of chicken broth or 8 cups of water and 8 tsp of chicken broth concentrate

For the Refried Beans

4 slices bacon diced
1 onion diced
1 jalapeno finely diced
2 cloves garlic minced
½ tsp chili powder
½ tsp cumin
4-5 cups homemade refried beans or 2 cans pinto beans drained and rinsed
1 cup chicken or vegetable stock or saved liquid from making beans
salt and pepper to taste

For the Garnish

Lime wedges
½ cup Queso Fresco cheese
¼ cup fresh cilantro chopped

Instructions

Prepare the Pinto Beans

Put the beans into a colander and rinse the beans 3-4 times until water is clear; removing any particles or bad beans.
Put the bacon fat into the pressure cooker and turn on sauté to medium heat. Add the garlic and spices and sautmedium for 1-2 minutes or until fragrant.
Add the chicken stock (or water and concentrate) and stir to mix with garlic and spices.
Add the beans to the stock; turn off pressure cooker, put on the lid.
Set to High Pressure for 25 minutes and then after cooking let the pot release pressure naturally; wait about another 15-20 minutes...or just ignore it until you're ready to proceed. Total time to come to pressure and cook will be about 40-45 minutes.
After 45 minutes if you're ready to proceed, manually release pressure if necessary. The beans are done when they are soft and the skin is just beginning to break open.
Strain the beans from the cooking broth and SAVE THE BROTH.

Make the Refried Beans

While the beans are cooking prepare the remaining ingredients for refried beans. In a heavy skillet (I used cast iron), fry the bacon until crispy on medium high heat. Remove the bacon and set aside.
To the bacon grease in the skillet add the onion and jalapeno and sauté until soft and slightly browned (about 4 minutes). Add the minced garlic and sauté for 1-2 minutes, do not let garlic brown. Spoon the aromatics into a bowl and set aside.
Add the prepared pinto beans to the skillet and sauté until they just start to get dry. Add a bit of the stock, sauté them down again; repeat 2-3 times until the beans start to get a bit toasty.
Using a potato masher, a meat mallet, or a fork, mash the beans to desired texture, add back in the aromatics and then start adding some of the cooking broth to achieve desired consistency. Add the chopped bacon and stir in thoroughly.
Season with salt and pepper to taste and continue heating until warm throughout. If they are too thin, continue heating until some of the liquid has evaporated and you've reached the desired consistency.
Keep in mind the beans will thicken as they cool. They should have enough liquid that they do not have any structure but not enough to actually be runny.If you have leftover broth, save it; you might need to add more if you save the beans til later and reheat.

Garnish

To Serve, garnish with crumbled Queso Fresco cheese, lime, and chopped cilantro. Serve hot.

Notes

Stove Top Method - Put beans into a pot and cover with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.

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