Refried Pinto Beans
The perfect side dish to any Mexican-inspired meal!
Servings: 8
Ingredients
- 3 ounces salt pork cut into lardons
- 1 medium yellow onion finely diced
- 6 medium garlic cloves minced
- 3 (15-ounce) cans pinto beans, undrained
- ¼ teaspoon ground cumin
- kosher salt to taste
- Chicken stock to thin as needed Homemade or store-bought
Instructions
- In a large saucepan, render the salt pork over medium heat. Using a slotted spoon, remove the salt pork. Reserve the rendered fat in the pan, about 3 tablespoons. Add the onion and sauté until golden brown, about 8-10 minutes. Add the garlic and sauté until fragrant, about 1-2 minutes. Add the beans, their liquid, and the cumin. Bring the mixture to a boil. Reduce the heat, cover, and simmer for 10 minutes. Uncover the beans and stir. Cook, uncovered, for another 10 minutes. Using the tines of a large fork or a potato masher, mash the beans to a coarse purée or to the desired texture, stirring as you go. (To serve as a side dish, I like my beans with a thinner texture. To serve on nachos or as a filling for burritos, I like them with a thicker texture.) As the beans sit, they will thicken. Thin with 1 tablespoon of chicken stock at a time until the desired consistency is reached. Season to taste with kosher salt. Enjoy!
Notes
Leftover beans can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 132kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 429mg | Potassium: 184mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
