Ingredients: |
Ingredients: 2 (15 ounce) cans pinto beans, drained and rinsed
3/4 cup low-sodium chicken broth
1/2 tsp salt
3 slices (about 3 ounces) bacon, minced
1 small onion, minced (about 3/4 cup)
1 large jalapeño chile, stemmed, seeded, and minced (about 2 tablespoons) - wear gloves
1/2 tsp ground cumin
2 medium garlic cloves, pressed through a garlic press (about 2 teaspoons)
2 tbsp minced fresh cilantro leaves
2 tsp juice from 1 lime
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Directions: |
Directions:1. Process all but 1 cup of the beans, the broth, and salt in a food processor until smooth, about 15 seconds, scraping down the sides of the workbowl with a rubber spatula if necessary. Add the remaining beans and pulse until slightly chunky, about 10 pulses.
2. Cook the minced/chopped bacon in a 12 inch non-stick skillet over medium heat until the bacon just begins to brown and most of the fat has rendered, about 4 minutes; transfer to a small bowl lined with a strainer; discard the bacon and add 1 tbsp bacon fat back to the skillet. Increase the heat to medium-high, add the onion, jalapeño, and cumin, and cook until softened and just starting to brown, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Reduce the heat to medium, stir in the puréed beans, and cook until thick and creamy; about 4 to 6 minutes. Off the heat, stir in the cilantro and lime juice and serve. |
This recipe for Refried Beans is from