Refried Beans
Instructions:
- As a Mexican-style side dish, refried beans are hard to beat. Lard is the traditional cooking medium, but we prefer the smoky flavor of bacon.
- 3 slices bacon, coarsely chopped
- 2 tablespoons water
- 1 medium onion, chopped
- 3 garlic cloves, finely chopped
- 2 cans (15 to 19 ounces each) pinto beans, rinsed and drained
- 3â„4 cup chicken broth
- In 12-inch skillet, cook bacon with water over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain.
- Add onion and garlic to drippings in skillet; cook, stirring frequently, until onion is tender, about 7 minutes. Add beans and 1â„4 cup broth. With potato masher or wooden spoon, mash beans. Continue cooking beans until liquid has been absorbed, about 3 minutes.
- Add 1â„4 cup broth and stir until beans are piping hot and almost all liquid has been absorbed, about 3 minutes. Add remaining 1â„4 cup broth and heat to boiling. Spoon onto platter and sprinkle with bacon. Makes 4 cups or 4 accompaniment servings.