Schmaltz-Refried Pinto Beans

Ingredients for Schmaltz-Refried Pinto Beans

• 90g slab bacon, sliced 1/4 inch thick

• 1 large onion, chopped

• 4 cloves garlic, chopped

• 1 dried chilli de árbol, seeds removed, crushed, or 1/4 teaspoons crushed red pepper flakes

• 1/2 teaspoons ground cumin

• 230g dried pinto beans, soaked overnight

• Kosher salt, freshly ground pepper

• 80ml schmaltz (chicken fat)

• 1 teaspoon apple cider vinegar (or more)

How to make Schmaltz-Refried Pinto Beans

Cook bacon in a large saucepan over medium heat, turning often, until browned and lightly crisped, 8–10 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 8–10 minutes. Add chilli de árbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 950ml water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1 1/2–2 hours. Season with salt and pepper and let sit 30 minutes to absorb seasoning.

Heat schmaltz in a pot or skillet over medium. Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes. Stir in vinegar. Taste and adjust seasoning with salt and pepper and more vinegar, if desired. Thin with water if needed to loosen just before serving.

Beans can be cooked and/or refried 3 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.