- 3 tablespoons bacon grease (we cooked up some thick-cut peppered bacon to get our bacon grease)
- ½ onion, chopped
- 2 serrano peppers
- 2 garlic cloves, minced
- 2 (15-ounces each) cans pinto beans, including the liquid
- ¼ cup crumbled cotija cheese (we didn’t measure how much we used)
- Pour the bacon grease into a large skillet, setting the heat to medium-high. Once the grease is hot, add in the onion, serranos and garlic, stirring constantly for 2 to 3 minutes or until the onions look slightly translucent. Take the serranos out of the skillet and either throw them away or keep them and chop them up to use as a topping (we kept ours and just sliced them). Add in the beans and their liquid, mashing the beans with a potato masher or wooden spoon (we used a potato masher). Mash until you reach your own preferred consistency, stirring afterwards until the beans are warmed through. Serve right away, topping with cheese and the chopped serrano.
These refried beans are so damn good ! If you choose not to use cotija cheese then you may need to add some salt to the beans but otherwise the cheese will bring all the saltiness you need. Just to give you a heads up, the blistered serranos pack a lot of heat so even just a few slices will probably provide enough spiciness for your individual portion.
Recipe source unknown.
Take care everybody !