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Refried Pinto Beans

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This popular Mexican side uses canned beans to cut down on cooking time and gets an irresistible nudge of smoke and saltiness from chopped bacon.
  • Level: Easy
  • Yield: 4 servings
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Directions

  1. Cook 4 chopped bacon slices and 1 chopped onion in olive oil over medium heat, 7 minutes. Add 1/2 cup chopped cilantro, 2 minced garlic cloves, 1 minced seeded jalapeno and 1/2 teaspoon each ground cumin, dried oregano and kosher salt. Cook, stirring, 5 minutes. Add two 14.5-ounce cans pinto beans (drained and rinsed) and 2 1/2 cups water. Cook, mashing, 7 minutes. Stir in more cilantro and hot sauce.