Recipe: Refried Beans

Adapted from The Cook's Illustrated Cookbook, 2011, page 240 and appearing in Cook's Illustrated in January 2006. Prepared for dinner on Sunday, September 9, 2012. 

Makes 2-4 servings.

Ingredients

½ cup low-sodium chicken broth
2 15-ounce cans pinto beans
vegetable oil
3 ounces salt pork
1 small onion
1 jalapeño chile (optional)
1 poblano chile
¼ teaspoon salt
½ teaspoon ground cumin (optional)
3 small garlic cloves
Fresh cilantro

Instructions

1. Remove the stem, seeds, and ribs from the chiles and mince them.
2. Rinse the pinto beans.
3. Remove the rind from the salt pork and chop into small pieces, approximately ¼ inch dice.
4. Peel and chop the onion into small pieces.
5. Mince the garlic with a knife or garlic press.
6. Mince enough cilantro to make 1 tablespoon minced cilantro.
7. Set aside 1 cup beans.
8. Add the remaining beans to a food processor with the broth and process until smooth.
9. Add 1 cup beans and pulse until slightly chunky.
10. Heat 1 tablespoon oil over medium heat in a large skillet until shimmering.
11. Add the salt pork and cook 10-15 minutes until the pork fat is rendered and the meat is well browned.
12. Discard the browned pork pieces, leaving the rendered fat in the skillet.
13.  Increase heat to medium-high and add onion, chiles, and salt.
14. Cook until the vegetables soften and start to brown, about 5 minutes.
15. Add garlic and cumin, cook until fragrant, about 30 seconds.
16. Reduce heat to low, add beans, and stir to combine.
17. Cook until the beans are slightly thickened, about 5 minutes.
18. Stir in the cilantro and serve.

Render salt pork in a large skillet.

Chop a small onion remove the stem, seeds, and ribs from poblano and jalapeño chiles.

Cook onions and peppers in rendered salt pork.

Rinsed pork beans are processed until smooth.

Additional pinto beans are added and pulsed to form a chunky mixture.