Schmaltz-Refried Pinto Beans
A rich and flavorful take on refried pinto beans made with crispy bacon and schmaltz (chicken fat). These creamy beans are slowly simmered with aromatics and spices, then mashed and finished with a touch of apple cider vinegar for brightness.
Ingredients
- •3 ounces slab bacon, sliced 1/4 inch thick
- •1 large onion, chopped
- •4 cloves garlic, chopped
- •1 whole dried chile de árbol
- •½ teaspoon ground cumin
- •1½ cups dried pinto beans
- •to taste Kosher salt and pepper
- •⅓ cup schmaltz
- •1 teaspoon apple cider vinegar
Cooking Instructions
- 1.
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 chile de árbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 4 cups 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.
150 min
- 2.
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.
5 min
- 3.
Beans can be cooked and/or refried 3 days ahead. Let cool; cover and chill.