Here’s a delicious, authentic-style version:
🫘 Homemade Mexican Refried Beans with Bacon
Ingredients:
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4 cups cooked pinto beans (or 2 cans, drained but reserve liquid)
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4 slices bacon, chopped
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¼–½ cup diced white onion
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2 cloves garlic, minced
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½–1 cup reserved bean liquid (or chicken broth)
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½ tsp cumin (optional)
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Salt to taste
Instructions:
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Cook the bacon in a skillet over medium heat until crispy.
Remove some excess grease if needed, but leave about 1–2 tbsp for flavor. -
Sauté onion in the bacon fat until soft (3–4 minutes).
Add garlic and cook 30 seconds. -
Add beans and mash with a potato masher.
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Add liquid gradually (bean liquid or broth) while stirring until smooth and creamy.
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Simmer 5–10 minutes, stirring often. Adjust salt and cumin.
Tips:
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For extra creaminess, stir in a small knob of butter at the end.
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Blend part of the beans for smoother texture.
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Top with queso fresco or shredded cheddar if serving as a side.
If you’d like the restaurant-style ultra smooth version, a slow cooker dry-bean version, or a no-bacon vegetarian version, tell me which one you want!