Happy Cinco, campers! One last post for you about taco bar and side dishes, then I have to dash and get to work picking up my house.
Let’s have a quick coffee chat about refried beans. Coming from a taqueria they are silky, salty and savory. Coming out of a can from the grocery store, they are the consistency of brown paste.
And who likes a side of brown paste with their beautiful taco bar? Not me. Especially when they are so easy to make. I learned just how easy they are to make at home from my aunt’s best pal on a camping trip last summer, and I haven’t bought a can of refried beans since.
Serves 8 as a side
1 40 oz. can of pinto beans (I was taught to use Teasdale, if you can find them)
2 serrano peppers, washed and dried
2-3 slices of bacon, on the fatty side if you have it (alternatively, if you keep bacon grease like I do you’ll need about 2 tablespoons
Drain the pinto beans, reserving the liquid in a bowl or measuring cup. Don’t bother rinsing the beans.
In a very heavy pan (cast iron is best), render the fat from your bacon over medium low heat. The object isn’t to crisp the bacon, this is sacrificial bacon as it’s being used for it’s fat only. (Use it to make yourself a BLT while your beans are cooking, no reason to throw it out). Remove the bacon from the pan.
Alternatively, if you hoard bacon grease like I do, scoop a couple of tablespoons out of the jar in the fridge and drop it into your pan. Melt it over medium heat until it glistens.
When your bacon is rendered or your fat is melted, drop in your serrano peppers and let them blister and brown over medium heat (be careful because they will pop on you). Give them a squeeze with your spoon every now and again to get some of the oils out.
If you like your beans with some heat, leave the peppers in and add your beans. If you prefer them mild, remove the peppers from the pan and add your beans. Add about 1/4 cup of the reserved bean liquid. Give the pan a stir and let it hang out for a bit.
For these beans, you’re going to almost completely cook out the liquid before adding more, over and over until they are the creamy consistency that you want them. I like mine with some chunks still but go ahead and let them break down completely if you’d like. Resist the urge to smash the beans, as the gentle cooking will do that for you. Give them a stir every now and again, being sure to scrape the bottom of the pan, but they don’t need babysitting. Total cook time is about 20-25 minutes. When you’re done, your beans should look approximately like this, for taqueria style beans:
Now, go pour yourself some sangria and finish putting together your taco bar. Your party is going to be a hit!