Simple Refried Beans

By Foodiewife

I am half Mexican, and I grew up with my Nana's homemade tortillas and refried beans. Nana would soak pinto beans overnight, and cook them very low and slow-- then fry them in lard. Whoa, were they good! Refried beans have become my comfort food, and it's always my litmus test to the quality of a Mexican restaurant. I do not like canned refried beans, whatsoever-- especially because I like for my refried beans to have some texture to it. This recipe is adapted from Cook's Illustrated. After making it their way, the first time, I didn't like the texture of finely minced onion and the two cloves of garlic was too overpowering. This time, I grated 1/2 an onion so that it would "melt" into the beans, and grated a small clove of garlic. The onion and garlic is cooked in bacon fat-- which gives a more authentic flavor than cooking it in oil. My changes made these beans pretty close to my Nana's homemade refried beans. These might not be my Nana's beans, but they are a very simple and close substitute.

Ingredients

• 2 slices bacon
• 1/2 small onion, grated
• 1 small garlic clove, grated
• 1 (15-ounce) can pinto beans (do not rinse)
• 1/4 cup water

Details

Adapted from afeastfortheeyes.net

Preparation

Step 1

Heat bacon in 10-inch nonstick skillet over medium-low heat until fat renders and bacon crisps, 7 to 10 minutes, flipping bacon halfway through.

Remove bacon and reserve for another use.

Increase heat to medium, add onion to fat in skillet, and cook until lightly browned, 2-3 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Add beans and their liquid and water and bring to simmer.

Cook, mashing beans with potato masher, until mixture is mostly smooth, 5 to 7 minutes. Season with salt to taste, and serve.