Schmaltz Refried Pinto Beans Recipes

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SCHMALTZ-REFRIED PINTO BEANS



Schmaltz-Refried Pinto Beans image

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Provided by Chris Morocco

Categories     Side     Bean     Chicken     Bon Appétit     Bacon     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

3 ounces slab bacon, sliced 1/4 inch thick
1 large onion, chopped
4 cloves garlic, chopped
1 dried chile de árbol, seeds removed, crushed, or 1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
1 1/2 cups dried pinto beans, soaked overnight
Kosher salt, freshly ground pepper
1/3 cup schmaltz (chicken fat)
1 teaspoon apple cider vinegar (or more)

Steps:

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

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