A few years back, after tasting yummy refried beans at a restaruant, I wanted some for myself at home. I bought a can of it thinking, “How bad could it be?” It was so bad and disgusting it turned me off to refried beans a very long time. I had them recently at a restaurant and loved them, again. I found this recipe on ATK’s site. It took about 10 mins. Super easy. I had to omit the onions so I just used the bacon fat to sautee my minced garlic cloves instead.
If you don’t eat pork, you could substitute vegetable oil or olive oil.
- 2 slices bacon
- 1 small onion, chopped fine**
- 2 garlic cloves, minced or pressed through a garlic press
- 1 (15 oz) can pinto beans with liquid (do not rinse!)
- 1/4 cup water
- Kosher salt
**Known IC irritants, tread carefully!
- Heat bacon in 10-inch nonstick skillet over med-low heat until fat renders and bacon crisps, 7-10 minutes, flipping bacon halfway through. Remove bacon and reserve for another use.
- Increase heat to medium, add onions to fat in skillet, and cook until lightly browned, 5-7 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add beans and their liquid, plus 1/4 cup water, and bring to simmer.
- Cook, mashing beans with potato masher, until mixture is mostly smooth, 5-7 minutes.
- Season with salt to taste, and serve.