Schmaltz-Refried Pinto Beans

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. 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. 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. 3.

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