This is the closest I’ve gotten to mexican restaurant style refried beans. It’s so stinking flavorful and I make a point of prepping it as a side dish along side salsa rice for quesadillas, tacos, taco salads and burritos!
- ½ lb Bacon Ends; finely minced
- 1 small White Onion; finely chopped
- 1 small Jalapeño; cored and minced
- 3 Garlic Cloves; pressed
- 1 lb dry Pinto Beans; soaked overnight
- ½ gallon Chicken Stock
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Cumin Powder
- ¼ cup fresh Cilantro; chopped
- 2 Tablespoons Fresh Lime Juice
- Salt to taste
- Sour Cream or Mexican Crema (optional)
- In a large dutch oven, heat bacon ends over medium-high heat and cook until fat is rendered. Add in onion and jalapeños, sautéing until tender. Add in garlic and cook until fragrant; about 1 minutes longer.
- Pour in beans, chicken stock and spices. Bring to a boil then reduce to simmer and cover; cooking for 3-4 hours or until beans are tender. Check it every 45 minutes to make sure the liquid level is at least an inch above the beans and give it a quick stir.
- Once cooked through, add in lime juice and season with salt to taste.
- Use a potato masher to mash the beans until they reach your desired consistency. For some added creaminess you can add 1- 1 ½ cup of sour cream. This makes refried Beans closer to that served by Taco Bell.
- Serve with a sprinkling of Cotija or Pepper Jack cheese! They go great over nachos, in burritos or as a dip for the humble tortilla chip. You can store them in your fridge for up to a week or freeze for up to 3 months.
Looking for a main dish? Try one of these recipes!