Refried Beans

These refried beans start with canned pinto beans and get their flavor from bacon drippings. Frying the bacon first and then cooking the garlic and onion in the rendered fat builds a smoky, savory base before the beans even hit the pan.

Mashing the beans directly in the skillet with a potato masher while they heat is the right move. You want them lumpy, not smooth. That mix of creamy mashed beans and whole pieces gives you the texture that separates homemade frijoles refritos from the paste that comes out of a can.

The bacon fat is doing all the work that lard would do in a traditional recipe. It coats the beans as they mash, keeps them from sticking to the skillet, and adds a porky richness that butter or oil can’t replicate.

Kitchen Tips

• Don’t drain all the liquid from the canned beans. A little of the bean liquid helps with mashing and gives you a creamier consistency. Add it gradually until you hit the texture you want.
• Keep the heat at medium. Too high and the beans scorch on the bottom before the center heats through. Low and steady gives you time to mash evenly.
• Crumble the cooked bacon back on top when serving for smoky crunch.

Variations

• Add a pinch of cumin to the onions and garlic for a more traditional Mexican flavor.
• Stir in shredded cheese at the end and let it melt into the beans for a cheesy refried bean side.