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!
Copycat Restaurant Refried Beans
• 1/2 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
• 1/2 gallon Chicken Stock
• 1 Tablespoon Ancho Chile Powder
• 1 Tablespoon Cumin Powder
• 1/4 cup fresh Cilantro; chopped
• 2 Tablespoons Fresh Lime Juice
• Salt to taste
1. 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.
2. 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.
3. Once cooked through, add in lime juice and season with salt to taste.
4. Use a potato masher to mash the beans until they reach your desired consistency. For some added creaminess you can add 1- 1 1/2 cup of sour cream. This makes refried Beans closer to that served by Taco Bell.
5. 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!