Let’s make the ultimate comfort side dish—cheesy refried beans! Smooth, creamy, and made even better with smoky bacon fat, this recipe is simple but packed with flavor.
Start by rinsing and simmering 5 cups of Peruvian (mayocoba) or pinto beans in 17–20 cups of water with onion and garlic. Cook for 1.5–2 hours until tender, adding salt in the last 30 minutes.
Cook bacon and save the fat—this is where the magic happens! Transfer the cooked beans to the pan and mash them slowly, adding bean broth until smooth.
Stir in shredded cheese and let it melt into the beans until creamy and rich. Serve as a side, spread in tacos, or enjoy with tortilla chips.
Once you try them this way, there’s no going back.
Watch the full recipe video below and elevate your bean game!
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