Refried Beans with Bacon
Elevate your side dishes with this crowd-pleasing recipe for Refried Beans with Bacon! Creamy pinto beans are mashed to perfection and infused with the smoky, savory flavor of crispy bacon, while sautéed onions, garlic, and a hint of cumin and chili powder add aromatic depth. A splash of chicken or vegetable broth ensures a smooth, velvety texture, customizable to your preference. Topped with fresh cilantro and a zesty squeeze of lime, these refried beans are irresistibly rich and flavorful, making them the perfect accompaniment to tacos, enchiladas, or as a hearty dip for tortilla chips. Ready in just 30 minutes, this easy recipe is a must-try for any fan of Tex-Mex cuisine!
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Recipe Information
Ingredients
- 2 cups canned pinto beans (drained and rinsed)
- 4 slices bacon (chopped)
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 cup chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, optional)
- 4 pieces lime wedges (for serving, optional)
Instructions
Heat a large skillet over medium heat and add the chopped bacon. Cook until the bacon becomes crispy, about 5-7 minutes.
Using a slotted spoon, remove the bacon from the skillet and set it aside on a plate lined with paper towels. Leave about 2-3 tablespoons of bacon grease in the skillet; drain any excess if desired.
Add the diced onion to the skillet and sauté in the bacon grease until softened and translucent, about 3-4 minutes.
Stir in the minced garlic, ground cumin, and chili powder. Cook for another 30 seconds until fragrant.
Add the drained and rinsed pinto beans to the skillet. Use a potato masher or the back of a wooden spoon to smash the beans to your desired consistency. For a smoother texture, mash more thoroughly; for chunkier beans, leave some whole.
Pour in the chicken or vegetable broth a little at a time, stirring constantly, until the mixture reaches your desired consistency. You may not need all of the broth.
Season the beans with salt and black pepper, adjusting to taste. Continue to cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly thickened.
Stir the crispy bacon back into the beans, reserving a small amount for garnish if desired.
Transfer the refried beans to a serving dish and garnish with chopped cilantro and reserved bacon, if using. Serve with lime wedges on the side for a zesty kick.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 2.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
