SCHMALTZ-REFRIED PINTO BEANS
Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.
Provided by Chris Morocco
Categories Side Bean Chicken Bon Appétit Bacon Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Cook bacon in a large saucepan over medium heat, turning often, until browned and lightly crisped, 8-10 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 8-10 minutes. Add chile de árbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 4 cups water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2-2 hours. Season with salt and pepper and let sit 30 minutes to absorb seasoning.
- Heat schmaltz in a pot or skillet over medium. Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes. Stir in vinegar. Taste and adjust seasoning with salt and pepper and more vinegar, if desired. Thin with water if needed to loosen just before serving.
- Do Ahead
- Beans can be cooked and/or refried 3 days ahead. Let cool; cover and chill.
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Wyatt
[email protected]These beans are the perfect side dish for any Mexican meal. They're also great for topping nachos or burritos.
Arshadiqbal Rasheedkhan
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover pinto beans.
Angela Lee
[email protected]I'm not sure why this recipe is so highly rated. I thought the beans were just okay.
Daddy James
[email protected]These beans are a great way to get your kids to eat their veggies. My kids love them!
Laurie Marcelus
[email protected]I love how versatile this recipe is. I've used it to make tacos, burritos, and even nachos. It's always a hit.
Mrs Parven
[email protected]I've never been a big fan of refried beans, but this recipe changed my mind. These beans are delicious!
Johan Pieterse
[email protected]These beans are so good, I could eat them every day. They're the perfect comfort food.
Youssef Elaboudy
[email protected]I'm not sure what went wrong, but my beans turned out really dry. I think I might have used too little schmaltz.
Hafiz Tayyab
[email protected]This recipe is a great way to use up leftover pinto beans. I always have a can or two in my pantry.
James Mapadimeng
[email protected]I made these beans for a potluck and they were a huge success. Everyone loved them!
Med Joker
[email protected]These beans were a bit bland for my taste. I think I would add some more spices next time.
Saliman Zaheer
[email protected]I love the smokiness that the schmaltz gives these beans. They're the perfect side dish for any Mexican meal.
Md Monu vai
[email protected]The recipe was easy to follow and the beans turned out great. I served them with tacos and they were a big hit.
Vickie Arnett
[email protected]These beans were a bit too greasy for my taste. I think I would try using less schmaltz next time.
Seipati Yvonne
[email protected]I'm not usually a fan of refried beans, but this recipe changed my mind. The schmaltz added a depth of flavor that I didn't expect.
Trent Kahn
[email protected]These beans were easy to make and packed with flavor. I especially liked the crispy shallots on top.
Benjamib Fadhili
[email protected]I've never used schmaltz before, but I'm so glad I tried it in this recipe. It really made the beans sing. Will definitely be making this again!
Kennedy Mavis
[email protected]These refried beans were a hit at our Taco Tuesday party! The schmaltz added a delicious richness and flavor that everyone loved.