Refried Beans

Name: Refried Beans
Yield: Serves 6 (Makes 3 cups)
Cuisine: Mexican
Ingredients: 1/2 cup, low-sodium chicken broth; 2 , (15.5 ounces each) cans pinto beans, drained and rinsed; 1 tablespoon, vegetable oil; , Salt pork, 3 ounces with rind removed and diced very small, removed before serving; 1 , small onion, chopped fine (about 3/4 cup); 1 , jalapeño chile, seeds and ribs removed, chile minced; 1 , poblano chile, seeds and ribs removed, chile chopped fine (about 1/4 cup); 1/4 teaspoon, table salt; 3 small cloves, garlic, minced or pressed through garlic press (about 1 1/2 teaspoons); 1/2 teaspoon, ground cumin; 1 tablespoon, minced fresh cilantro leaves; 2 teaspoons, fresh lime juice (optional)

25 comments

Appears in Cook's Illustrated January/February 2006, America's Test Kitchen TV

SERVES6 (Makes 3 cups)

TIME45 minutes

WHY THIS RECIPE WORKS

Salt pork gave our refried beans recipe rich flavor; onions, garlic, chiles, and cumin gave it complexity; and cilantro and lime juice added at the end gave the beans brightness.

This is a members' feature.