mexican essentials: refried beans & bacon

How To Make mexican essentials: refried beans & bacon

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  PREP/PREPARE
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  What you will need? I make this in a cast-iron skillet, but any good skillet will do just fine.
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  What to serve with it? Actually, I enjoy a bowl of these flavorful beans all by themselves; however, they would be good as a side for a variety of Mexican dishes.
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  How to store it? These beans will last 3 – 4 days in the fridge, or several months, if properly stored in the freezer.
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  Gather your ingredients (mise en place).
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  Dice the bacon. This process goes better if it is partially frozen before dicing.
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  Add the diced bacon to a skillet over medium heat.
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  Cook until the fat has rendered, and the bacon begins to crisp, about 10 – 12 minutes. Then, drain the bacon and reserve.
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  Add the onions to the bacon fat.
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  Cook until the onions begin to soften, about 2 – 3 minutes.
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  Add the dry spices and mix into the onions.
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  Add the beans and chicken stock.
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  Use the back of your spoon to crush up the beans.
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  Some people like a smooth texture; others want it a bit chunky. Up to you.
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  Allow to simmer until it thickens, about 10 – 12 minutes.
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  Sprinkle the top with the reserved bacon. If you are adding the cheese and olives, add them now and allow to melt into the simmering beans… Total Yum.
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  PLATE/PRESENT
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  Serve while nice and hot with your favorite South-of-the-Border dishes. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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