Refried Beans

Ingredients

1⁄2 cup low-sodium chicken broth
2 (15-ounce) cans pinto beans, rinsed
1 tablespoon vegetable oil
3 ounces salt pork, rind removed, chopped fine
1 small onion, chopped fine
1 jalapeño chile, stemmed, seeded, and minced
1 poblano chile, stemmed, seeded, and minced
1⁄4 teaspoon salt
3 small garlic cloves, minced
1⁄2 teaspoon ground cumin
1 tablespoon minced fresh cilantro
2 teaspoons lime juice (optional)

Instructions

Process broth and all but 1 cup beans in food processor until smooth, about 15 seconds, scraping down bowl if necessary. Add remaining beans and process until slightly chunky, about 10 pulses.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Using slotted spoon, transfer pork to small bowl and discard (you should have about 2 tablespoons of fat left in skillet).
Increase heat to medium-high and add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin and cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.

Refried Beans

Ingredients

Instructions

Tags

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