Refried beans are almost an afterthought on most Tex-Mex plates – just something there to fill the plate out and make your $7.99 Fajita plate worth the money. Most people would say they could take it or leave it when it comes to refried beans, especially the ones from a can that we usually open to go along with our ground beef tacos on Wednesday night. But good refried beans don’t need to be too much work and the reward is well worth it. Take the extra time and cook some up – you’ll change your thoughts about refried beans forever!
Homemade Refried Beans
1/2 cup chicken broth
2 cans pinto beans, drained and rinsed
3 oz salt pork, bacon, or chorizo
1 small onion, chopped fine
2 jalapeno chiles, seeded and minced
3 cloves garlic
1/2 tsp cumin
1 tbsp cilantro
Cook salt pork over med-low heat until all the fat has rendered from the meat. Remove meat from pan and set aside for later. Increase heat to med-high and add onion and jalapenos. Cook until beginning to brown, about 5 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Add beans and broth and mash until almost smooth. Reduce heat to medium and cook until thick, about 5 minutes. Remove from heat, stir in cooked salt pork and cilantro and serve!
