WHY THIS RECIPE WORKS? No Mexican meal is complete without beans, and rich, creamy, refried beans are one of the most common preparations in Mexico. Since this dish is an integral part of the cuisine, we wanted a foolproof method for perfect refried beans. The food processor made quick work of achieving a supple, silky base. We reserved a cup of beans, which we pulsed into the puree until the mixture was just slightly chunky.
MAKES: 3 cups
SERVES: 4 to 6
INGREDIENTS:
- ½ cup chicken broth, plus extra as needed
- 2 (15-ounce) cans pinto beans, rinsed
- 1 tablespoon vegetable oil
- 3 ounces salt pork, rind removed, chopped fine
- 1 onion, chopped fine
- 1 poblano chile, stemmed, seeded, and chopped fine
- 1 jalapeño chile, stemmed, seeded, and minced
- Salt and pepper
- 3 garlic cloves, minced
- ½ teaspoon ground cumin
- 1 tablespoon minced fresh cilantro
- 2 teaspoons lime juice
INSTRUCTIONS:
- Process broth and all but 1 cup beans in a food processor until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the remaining beans and pulse until coarsely ground, about 5 pulses.
- Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until rendered and well browned, 10 to 15 minutes; discard the pork, leaving the fat behind in the skillet.
- Add onion, poblano, jalapeño, and ¼ teaspoon salt to the fat left in the skillet and cook over medium heat until the vegetables are softened and beginning to brown, about 8 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. Stir in processed beans and cook, stirring often, until well combined and slightly thickened, about 5 minutes. Off heat, stir in cilantro and lime juice, and season with salt and pepper to taste. Adjust the consistency with extra hot broth as needed. Serve.
VARIATION:
VEGETARIAN REFRIED BEANS
- To make these beans less spicy, omit the jalapeño.
- Subtitute 1 cup water for ½ cup broth; add all of water to processor in step 1.
- Omit salt pork and add vegetables to pan when oil is shimmering. Add 2 tablespoons tomato paste, ½ teaspoon dried oregano, and ½ teaspoon chipotle chile powder to pan with garlic and cumin.
- Adjust consistency with extra hot water as needed before serving.
