Refried Beans – Cooks Illustrated

The scent of simmering beans always takes me back to my Abuela’s kitchen. As a child, I remember hovering near the stove, impatiently waiting for a taste of her refried beans. She’d always let me have a spoonful, still scorching hot, right from the pot. The creamy texture, the smoky flavor, the subtle heat – it was pure comfort. This recipe captures the essence of those cherished memories, delivering authentic and delicious refried beans every time.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: About 4 cups
• Dietary Type: Gluten-Free

Ingredients

• 1/2 cup low sodium chicken broth
• 2 (15 1/2 ounce) cans pinto beans, drained and rinsed
• 1 tablespoon vegetable oil
• 3 ounces salt pork, rind removed and diced very small
• 1 small onion, chopped fine (about 3/4 cup)
• 1 jalapeno chile, seeds and ribs removed, chile minced
• 1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup)
• 1/4 teaspoon table salt
• 3 garlic cloves, minced (about 1 1/2 teaspoons of small cloves) or 3 garlic cloves, pressed through garlic press (about 1 1/2 teaspoons of small cloves)
• 1/2 teaspoon ground cumin
• 1 tablespoon minced fresh cilantro leaves
• 2 teaspoons fresh lime juice (optional)

Equipment Needed

• Food processor
• 12-inch nonstick skillet
• Slotted spoon
• Small bowl

Instructions

1. Purée the Beans: In a food processor, combine the chicken broth and all but 1 cup of the pinto beans. Process until smooth, about 15 seconds, scraping down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly processed. Add the remaining whole beans and pulse until slightly chunky, about ten 1-second pulses. The goal is a mixture with both creamy and textured elements.

2. Render the Salt Pork: Heat the vegetable oil in a 12-inch nonstick skillet over medium heat until it shimmers. Add the diced salt pork and cook, stirring occasionally, until the fat has rendered and the pork is well browned and crispy, about 10 to 15 minutes. This step is crucial for developing the rich, savory base of the beans.

3. Remove the Salt Pork: Using a slotted spoon, transfer the browned salt pork to a small bowl and set aside. Leave approximately 2 tablespoons of rendered fat in the skillet. Resist the urge to add more oil; the rendered fat is all you need.

4. Sauté the Aromatics: Increase the heat to medium-high. Add the chopped onion, minced jalapeno chile, and chopped poblano chile to the skillet. Sprinkle with salt. Cook, stirring occasionally, until the vegetables have softened and are beginning to brown, about 5 minutes. Don’t rush this step; allowing the onions and chiles to caramelize slightly will deepen their flavor.

5. Bloom the Spices: Add the minced garlic and cumin to the skillet. Cook, stirring frequently, until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can become bitter. The fragrant aroma signals that the spices are ready.

6. Combine and Cook the Beans: Add the processed beans to the skillet and stir until thoroughly combined with the aromatics and rendered fat. Reduce the heat to medium and cook, stirring occasionally, until the beans are thick and creamy, about 5 minutes. Stir frequently to prevent sticking and ensure even heating.

7. Finish and Serve: Stir in the minced fresh cilantro and, if desired, fresh lime juice. Taste and adjust seasoning as needed. Serve immediately, garnished with the reserved crispy salt pork.

Expert Tips & Tricks

• For a smoother texture: If you prefer completely smooth refried beans, process all of the beans in the food processor until completely smooth.
• Spice level adjustment: Adjust the amount of jalapeno to control the heat level. For milder beans, remove the seeds and membranes of the jalapeno completely. For more heat, leave some of the seeds in.
• Make Ahead: The cooked refried beans can be stored in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or water if needed to loosen them up.
• Crispy Salt Pork: For extra crispy salt pork, bake it in a preheated oven at 400°F (200°C) for 10-12 minutes, flipping halfway through, after rendering some of the fat in the skillet.

Serving & Storage Suggestions

Serve these refried beans as a side dish with your favorite Mexican meals, such as tacos, burritos, enchiladas, or quesadillas. They’re also delicious as a dip with tortilla chips or as a spread on sandwiches. Garnish with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a squeeze of lime juice for added flavor and visual appeal.

Leftover refried beans should be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage (up to 2 months). To reheat, thaw in the refrigerator overnight and gently warm on the stovetop or in the microwave, adding a little broth or water if needed to restore the creamy consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	523 kcal	N/A
Total Fat	22.3 g	34%
Saturated Fat	7 g	34%
Cholesterol	18.3 mg	6%
Sodium	463.3 mg	19%
Total Carbohydrate	61.4 g	20%
Dietary Fiber	20.3 g	81%
Sugars	2.3 g	N/A
Protein	22 g	43%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian/Vegan: Omit the salt pork and increase the amount of vegetable oil to 3 tablespoons. Add a teaspoon of smoked paprika to mimic the smoky flavor.
• Spicier: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce along with the cumin. Consider using a hotter chile pepper such as serrano.
• Different Beans: While pinto beans are traditional, you can use other beans, such as black beans or kidney beans, for a different flavor profile.
• Smoked Flavor: Add a 1/4 teaspoon of liquid smoke for an extra layer of smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I make these refried beans in a slow cooker?
A: While not the traditional method, you can cook the aromatics in a skillet and then transfer everything to a slow cooker. Cook on low for 2-3 hours, stirring occasionally, until the beans are heated through and thickened. Mash with a potato masher or immersion blender to achieve the desired consistency.

Q: What can I substitute for the salt pork?
A: If you can’t find salt pork, you can use bacon or pancetta. Cook it until crispy and follow the recipe as directed. You can also use smoked paprika and extra vegetable oil for a vegetarian option.

Q: How do I prevent the beans from sticking to the skillet?
A: Use a good-quality nonstick skillet and stir the beans frequently, especially as they thicken. Adding a small amount of broth or water can also help prevent sticking.

Q: Can I use dried beans instead of canned?
A: Absolutely! Cooking dried pinto beans from scratch will result in even more flavorful refried beans. Cook the dried beans until tender, then follow the recipe as directed, using the cooking liquid as the broth.

Q: How can I make these ahead for a party?
A: Prepare the refried beans up to 2 days in advance and store them in the refrigerator. Reheat gently over low heat, stirring frequently, until warmed through. Keep them warm in a slow cooker on the “warm” setting for serving.

Final Thoughts

Refried beans are a staple in so many cultures, a testament to their simple yet profound deliciousness. This recipe, carefully crafted with the home cook in mind, unlocks that authenticity without sacrificing convenience. Now it’s your turn to bring these flavors to life. Don’t hesitate to experiment with variations to suit your own tastes, and most importantly, share your creation with loved ones. After all, good food is always best enjoyed in good company.