Oh yes — Homemade Bacon Refried Beans take traditional refried beans to the next level with smoky, savory bacon flavor. 🥓🥫 Perfect as a side for tacos, burritos, or nachos. Here’s a detailed recipe:
🥓 Homemade Bacon Refried Beans
(Serves 4–6)
Ingredients
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1 cup dried pinto beans (or 2 cups cooked/canned beans, drained and rinsed)
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4–5 slices bacon, chopped
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1 small onion, finely chopped
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2 cloves garlic, minced
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½ tsp cumin
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½ tsp chili powder (optional)
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Salt and black pepper, to taste
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¼ cup water or reserved bean liquid
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2 tbsp lard, bacon fat, or vegetable oil (optional, for creamier beans)
Instructions
1. Cook the beans (if using dried)
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Rinse beans and soak in water for 6–8 hours or overnight (optional, but reduces cooking time).
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Drain and rinse beans.
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In a pot, cover beans with fresh water and boil, then simmer 1–1.5 hours until tender. Reserve some cooking liquid.
(If using canned beans, skip this step.)
2. Cook the bacon
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In a large skillet, cook chopped bacon over medium heat until crispy.
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Remove bacon and set aside, leaving some bacon fat in the skillet.
3. Sauté aromatics
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In the same skillet, sauté onions until translucent, then add garlic and cook 1 minute.
4. Mash the beans
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Add cooked or canned beans to the skillet with onions and garlic.
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Add cumin, chili powder, and a pinch of salt.
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Mash the beans with a potato masher or back of a spoon while stirring.
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Add water or reserved bean liquid gradually until desired creamy consistency is reached.
5. Combine and finish
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Stir in cooked bacon pieces.
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Taste and adjust seasoning with salt and pepper.
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Optional: stir in a little extra bacon fat or lard for richness.
6. Serve
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Serve warm as a side for tacos, enchiladas, or grilled meats.
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Garnish with chopped cilantro, diced onions, or shredded cheese if desired.
💡 Tips
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For ultra-creamy beans, use an immersion blender to puree part of the mixture.
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Smoked paprika can enhance the smoky bacon flavor even more.
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Leftovers taste even better the next day as flavors meld together.
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Can be frozen for up to 2 months — just reheat slowly with a splash of water.
I can also give you a super-easy 30-minute skillet version using canned beans that’s rich, smoky, and indulgent — perfect for weeknights. Do you want me to share that?
