A delightful twist on the classic refried beans, bringing out rich flavors and a creamy texture.
Soak the pinto and black beans in a large pot filled with water for at least 4 hours.
Soaking beans reduces cooking time and improves digestibility.
Bring the soaked beans to a boil, then cover and simmer on medium heat until tender, adding water as needed.
Ensure the beans are fully submerged in water during cooking to prevent drying out.
Drain the cooked beans, reserving the cooking liquid.
The reserved liquid is essential for achieving the desired consistency later.
Cook the bacon in a cast iron skillet until crispy, then remove and set aside, reserving the drippings.
Cooking bacon on medium heat prevents burning and ensures even crispiness.
Mince the garlic and onion.
Use a sharp knife for precise and efficient chopping.
Sauté the minced garlic and onion in the bacon drippings over medium heat until softened.
Stir frequently to prevent the garlic from burning.
Add the cooked beans to the skillet along with a cup of the reserved liquid. Mash the beans with a potato masher, adding more liquid as needed to achieve a creamy consistency.
Mash to your preferred texture, leaving some beans whole for a varied texture.
Crumble the cooked bacon and stir it into the mashed beans. Season with salt to taste.
Taste and adjust the seasoning gradually to avoid over-salting.
Serve the refried beans warm as a side dish or filling, garnished with fresh herbs if desired.
Fresh cilantro or a sprinkle of cheese can elevate the presentation and flavor.
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