Jacked Up Refried Beans
Refried beans are a staple of Mexican cuisine whether they’re served as a side dish or a filling for burritos, tacos, or enchiladas. This version “jacks up” the flavor and texture with the addition of smoky chipotle peppers, crunchy bacon, and roasted corn. Hot out of the oven they’re customized with your choice of classic Mexican garnishes.
Yield: 3-4 servings
Time: 15 minutes
2 Tbsp. bacon fat
2 Tbsp. grated onion
1 tsp. minced fresh garlic
1 chipotle pepper in adobo sauce (about 2 Tbsp.), mashed
1 15½ oz. can pinto beans, drained, liquid reserved
¼ c. finely chopped very crisp bacon
½ of a medium ear of corn, charred, kernels cut off the cob *
A few Tbsp. of chicken stock, as needed, for thinning
Grated Monterey jack cheese
Optional toppings:
Chopped fresh cilantro
Minced red onion (soaked for a few minutes in ice water, drained, patted dry)
Roasted corn kernels
Fresh lime wedges
Sour cream
In a medium oven-safe skillet over medium heat, melt bacon fat. Add onion and garlic and cook until it starts to turn very light golden brown, about 4-5 minutes. Stir in chipotle pepper, beans, and some of the liquid from the beans. Heat to a gentle simmer and cook until beans are soft enough to mash to desired consistency (I use a potato masher and leave a few small chunks throughout). Stir in the corn kernels and heat through. Taste, adjusting seasoning and consistency, thinning with some of the bean liquid or chicken stock as needed. The consistency should flow slightly like lava and not appear dry.
Top the mixture with grated cheese and place skillet under the broiler just long enough to melt the cheese. Alternatively, divide the mixture between individual ramekins or shallow crème brulee dishes, top with cheese, and broil. Serve immediately with optional toppings.
* can substitute with ⅓-½ c. frozen corn charred in a hot, dry skillet.