Refried Beans - Cooks Illustrated Recipe

Name: Refried Beans - Cooks Illustrated
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low sodium chicken broth; 2 (15 1/2 ounce) cans pinto beans, drained and rinsed; 1 tablespoon vegetable oil; 3 ounces salt pork, rind removed and diced very small; 1 small onion, chopped fine (about 3/4 cup); 1 jalapeno chile, seeds and ribs removed, chile minced; 1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup); 1/4 teaspoon table salt; 3 garlic cloves, minced (about 1 1/2 teaspoons of small cloves) or 3 garlic cloves, pressed through garlic press (about 1 1/2 teaspoons of small cloves); 1/2 teaspoon ground cumin; 1 tablespoon minced fresh cilantro leaves; 2 teaspoons fresh lime juice (optional)

Servings: persons

1/2 cup low sodium chicken broth
2 (15 1/2 ounce) cans pinto beans, drained and rinsed
1 tablespoon vegetable oil
3 ounces salt pork, rind removed and diced very small
1 small onion, chopped fine (about 3/4 cup)
1 jalapeno chile, seeds and ribs removed, chile minced
1 poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4 teaspoon table salt
3 garlic cloves, minced (about 1 1/2 teaspoons of small cloves) or 3 garlic cloves, pressed through garlic press (about 1 1/2 teaspoons of small cloves)
1/2 teaspoon ground cumin
1 tablespoon minced fresh cilantro leaves
2 teaspoons fresh lime juice (optional)

1
Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.
2
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.).
3
Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup low sodium chicken broth, 2 (15 1/2 ounce) cans pinto beans, drained and rinsed, 1 tablespoon vegetable oil, 3 ounces salt pork, rind removed and diced very small, and more.

Yes, Refried Beans - Cooks Illustrated falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Refried Beans - Cooks Illustrated

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions