One way I judge a Mexican restaurant is by their rice and beans. When I lived in California there was no shortage of good rice and beans. Here in Missouri, it’s a little different. 
So I set out to make some refried beans, that I really liked. I’ve seen plenty of recipes that puree cooked beans, and call it good. But I wanted a little more flavor, and texture.
So I added green chiles and bacon to mine. It was just what I was looking for.
I start by cooking the bacon. Which, if you don’t want bacon in your beans, then skip this step. Go straight to the onions.
After the bacon is crispy, I remove it to a paper towel, and drain out the grease. Leaving just a little grease to cook the onion in. (If you are not using bacon, you can cook the onion in a Tbs of butter or oil.) Then I add the garlic, beans, liquid (water and liquid from beans can), green chiles, and most seasonings. Bring to a boil, then cover and simmer for 10 minutes. Stirring occasionally.
Now that the beans are soft. I mash them with a potato masher, or puree them. You can puree the bean mixture in a blender or food processor. Get the beans to a consistency you like. Add more water to thin the beans.
Return the beans to the pan and stir in the chopped, crispy bacon, and salt and pepper to your liking.
These beans are great as a side dish with your favorite Mexican or Tex-Mex foods, in burritos, or use them as a dip.
Ingredients
- 3 cans of pinto beans -drained, but not rinsed (black beans could be use as well)
- 1 tsp cumin
- 1 tsp chili powder
- 1-2 cloves of garlic, minced
- 1/2 onion- chopped very thin
- 1 tsp chicken bullion
- 1/2-3/4 cup water
- 1/2 cup reserved liquid from beans can
- 1 4oz can green chiles
- 6 slices bacon, cooked and crumbled, reserve 1 Tbs of drippings (or 1 Tbs butter or oil)
- salt and pepper to taste
Instructions
- Cook bacon until crispy, set aside. Using 1 Tbs of bacon drippings, saute onion until almost translucent, about 2 or 3 minutes. Add garlic, beans, reserved liquid from beans can, 1/2 cup water, green chiles, and all seasonings, except salt and pepper. Bring to a boil, then cover and reduce heat to simmer. Stirring occasionally. Simmer for 10 minutes.
- Remove lid, and mash the beans with a potato masher, or puree the bean mixture in a blender or food processor. Puree them to your desired texture. Return beans to the pan. Slowly add more water and stir, until the beans are as thin as you like them. Crumble or chop the bacon and add it to the beans. Add salt and pepper to taste.
- Serve warm, topped with cheese or queso fresco. Or use in a layered bean dip.
They even work amazingly well as a base for 7-Layer Bean Dip. 🙂
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sounds good, I will try that next time I make mexican! Do you have a good mexican rice recipe to go with it? Ive tried about 20 and cant find a good one. Oh how I miss good mexican food here in MT too! Cant wait to go to Maria’s Taco Shop when I go to CA!
Agh, I love the taco shops there! Enjoy something yummy for me. I do have a rice recipe, I’ll work on that soon. 🙂
I love refried beans and never thought to make them myself. This looks yummy AND easy!
Yeah, I used canned for so long, but finally realized they just weren’t as good as I wanted. So, homemade is my preferred method now. 🙂