30 minutes
A rich and flavorful side dish featuring creamy refried beans with a blend of spices, aromatics, and a hint of lime.
Low-Sodium Chicken Broth
cups
Pinto Beans, drained and rinsed
0 cans
tablespoons
Salt Pork, rind removed and diced very small
0 oz
Onion, finely chopped
each
Jalapeño Chile, seeds and ribs removed, minced
each
Poblano Chile, seeds and ribs removed, finely chopped
each
teaspoons
Garlic, minced or pressed
cloves
teaspoons
Cilantro, minced
tablespoons
Fresh Lime Juice, optional
teaspoons
1. Bean Puree
In a food processor, blend the chicken broth with all but 1 cup of the pinto beans until smooth, approximately 15 seconds. Use a rubber spatula to scrape the sides if needed. Add the reserved beans and pulse until you achieve a slightly chunky texture, roughly ten 1-second pulses.
2. Render the Pork
Over medium heat, warm the vegetable oil in a 12-inch nonstick skillet until it shimmers. Cook the diced salt pork, stirring now and then, until the fat renders and the pork pieces are well browned, taking about 10 to 15 minutes. Remove the pork using a slotted spoon and set aside in a small bowl. There should be about 2 tablespoons of pork fat left in the skillet.
3. Saute the Aromatics
Turn the heat up to medium-high and add the chopped onion, minced jalapeño, chopped poblano, and salt to the skillet. Stir frequently until the onions and chiles soften and start to brown, which should take about 5 minutes. Stir in the minced garlic and ground cumin, cooking until fragrant, roughly 30 seconds.
4. Finish the Beans
Pour in the bean puree mixture and stir to combine thoroughly with the aromatics. Reduce the heat to medium and continue cooking, stirring occasionally, until the beans reach a thick and creamy consistency, about 5 minutes. Fold in the minced cilantro and lime juice, if using.
Include diced jalapeños when sautéing the onions for a spicy kick, and top with fresh cilantro.
Substitute pinto beans with black beans and add a bay leaf during the cooking process for an earthier flavor profile.
Transform the refried beans into a party dip by mixing in cream cheese or sour cream, topping with shredded cheese, and baking until bubbly.
Use olive oil instead of lard and ensure the broth is vegetable-based. Add smoked paprika for a deeper flavor without meat.
Incorporate diced jalapeños, chipotle peppers in adobo sauce, or a pinch of cayenne pepper for varying levels of heat and smokiness.
Start with high-quality dried pinto beans or black beans, as they tend to have a better flavor and texture than canned beans. Consider heirloom varieties for a unique taste.
Reserve some bean cooking liquid to adjust the consistency of your refried beans as you mash them.
Use lard for traditional flavor, or olive oil, canola, butter, or a mix for a healthier or vegetarian version, enhancing flavor and texture.
After mashing, adjust seasonings to taste. Consider adding cumin, lime juice, or fresh cilantro for added complexity.
Simmer the beans with aromatics, such as onion, garlic, and bay leaves, and consider adding smoked meat for a complex flavor profile.
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