Refried Beans

When my brother and sister-in-law had their new baby, my husband Karl and I decided to bring them dinner. When we were debating what to make them for dinner, we remembered that one of their favorite types of food is Mexican. Though I knew I could easily tackle making Tacos and Mexican rice, I decided to challenge myself and take a crack at making homemade refried beans. Now, I'm not a big fan of beans myself so I was getting myself into some unfamiliar territory. Fortunately, this recipe was such a hit,  you'd never know I was  nervous about it. (Use a mini-food processor to mince the peppers, onion and garlic.) 

3 c. canned pinto beans, drained and rinsed (about 3 cans)

3/4 c. low sodium chicken broth 

1/2 tsp. salt 

3 slices bacon

1 small yellow onion, finely chopped

1 jalapeno pepper, minced (seeds and ribs removed)

1/2 tsp. ground cumin 

2 garlic cloves, minced 

2 tbs. fresh chopped cilantro 

1/2  lime, juiced 

• In a food processor or blender, puree 2 c. beans, broth and salt together until smooth. 
• Add remaining 1 c. beans and pulse until mixture is slightly chunky. Set aside. 
• Cook bacon slices in a large skillet over medium heat until browned and crisp and fat is rendered ( 5 minutes or so. ) 
• Transfer bacon to a paper towel lined plate but leave fat in skillet. 
• Allow bacon to cool slightly, then crumble. Set aside for later. 
• Add onion, jalapeno and cumin to skillet and increase heat to medium high. 
• Cook until onion is softened (about 5 minutes.) 
• Stir in garlic and cook until fragrant (about 1 minute.) 
• Add pureed beans to skillet and reduce heat to medium. Stir to combine. 
• Cook beans until mixture becomes thick and creamy and flavors are melded. 
• Remove skillet from heat and add cilantro, crumbled bacon and lime juice. 
• Stir to combine. Season with salt to taste if desired. Serve hot. 

(Adapted from "Cook's Illustrated-Fall Entertaining," 2009 edition.)