Bacon Refried BeansPosted by Katie on May 1, 2013 in gluten free, Katie Original, Mexican, side dish | 10 comments
Refried Beans. You either love them or hate them. In the past few years I’ve grown to love them. I will be the first to admit that I had no idea you could make them from scratch. DOH! (in a Homer Simpson voice). I honestly thought they just came in the canned variety. Little did I realize that (duh), you could smash the beans and fry them yourself.
Of course, once I started experimenting in the kitchen and making my own homemade refried beans I reached for my bacon fat jar. Don’t look at me that way… you know what a bacon fat jar is. Don’t act like you don’t. You know… that sacred jar you store in the refrigerator with solidified bacon renderings from your last batch of fried (or baked) bacon. Mmmmm. Bacon…
So I reached for a spoonful of bacon fat and let me just tell you… it brought these refried beans to another level. Bacon Refried Beans. Even my non-bacon loving husband loved these beans and commented about how much flavor they had. When I asked him if he knew what the secret ingredient was he gave me a smirk and said “let me guess… bacon”. Of course I proudly proclaimed “yes”. I mean, first off… the man knows me well. But also if the thick scent of bacon in our home didn’t give it away then I’m not sure what else might have.
Back to the Bacon Refried Beans… to kick this easy side dish up a notch (woah, that was very Emeril of me), I added some crumbled bacon on top. Oh and lots of shredded Mexican cheese. The best part about my Bacon Refried Beans recipe is that it doesn’t take long to make, you’ll impress your family and friends, and they taste a whole heck of a lot better than the canned variety.
Katie Original Recipe
- 4 slices of bacon
- 1 shallot, minced
- 1/2 garlic clove, minced
- 2 tbsp red bell pepper, minced
- 3 cans Pinto Beans, drained
- 1 tbsp bacon fat
- 1/2 cup water
- 1/2 cup shredded Mexican cheese
- 2 tbsp cilantro, minced
- 2 tbsp green onion, sliced
- Cook bacon in a cast iron skillet until crispy. Reserve 1 tablespoon of bacon fat to the side. Remove bacon from pan, crumble, and put to the side. Then cook shallot, garlic, and bell pepper on medium heat for 5 minutes or until browned (but not burnt).
- Once the veggies are cooking in a food processor puree pinto beans and slowly add the 1/2 cup of water. Then add the 1 tablespoon of bacon fat and the veggies. Puree for 30 seconds until well incorporated.
- Add the pureed beens back to the cast iron skillet with bacon grease. Cook on medium heat for 5 minutes mixing a few times. Top with shredded Mexican cheese, cilantro, green onions, and crumbled bacon. Serve immediately.