My Almost Famous Gluten Free Refried Beans

Ingredients

• 1 canpinto beans, drained and rinsed
• 2 cansrefried beans
• 1 cangreen chillies
• 1 tbspsmoked paprika
• 1 tbspsweet paprika
• 1 tbspcumin
• ½ tbspchipotle chilli, plus more if desired
• 1 tbspliquid smoke, plus more if desired
• 1 pack (454 g; 16 oz), reserve a little for the topshredded Mexican cheese
• ½ regular-size packbacon, chopped

Instructions

1. 1

   Fry the bacon

   Chop the bacon and fry it until crisp. Do not drain off the fat.

2. 2

   Add the beans

   Turn the heat to low. Add the pinto beans, refried beans, green chillies, liquid smoke and seasonings, then stir carefully to avoid splattering.

3. 3

   Melt the cheese

   Add the shredded cheese and stir until it has melted. Add more chipotle chilli or liquid smoke if you want extra heat or smokiness.

4. 4

   Finish and serve

   Transfer the beans to a serving dish and scatter the reserved cheese over the top.

What are refried beans?

Refried beans are a Mexican-style preparation of cooked beans mashed and seasoned; despite the name, they are not necessarily fried twice. This version builds on canned refried beans with whole pinto beans, bacon, chillies and two kinds of paprika.

The mixture works as a substantial side dish or a warm dip. Bacon fat carries the smoky seasonings through the beans, while melted cheese makes the texture richer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 27g protein, 34g carbs, 28g fat.

The beans provide most of the carbohydrates and fibre, while the cheese and bacon contribute much of the fat and protein. Serve a moderate scoop with salad or vegetables, and add tortillas or rice if you want a more substantial plate.

The beans and chillies

Pinto beans: draining and rinsing the extra can helps keep the mixture from becoming too loose while adding some whole-bean texture alongside the refried beans.

Green chillies: their heat can vary, so taste the mixture before adding more chipotle. The recipe leaves room to adjust the spice to your preference.

Build the smoky flavour

Paprika and cumin: smoked paprika adds a deep, smoky note, while sweet paprika and cumin round out the seasoning. Stir them in with the beans so they are distributed through the mixture.

Liquid smoke: begin with the stated tablespoon and add more only after tasting. Its flavour is concentrated, so small additions are easier to control.

Fry without draining

Crisp bacon: fry the chopped bacon until browned and crisp before adding anything else. Keeping the rendered fat in the pan is part of the recipe and helps coat the beans and seasonings.

Low heat: reduce the heat before adding the beans, as the mixture can splatter. Stir gently and keep the pan at a low simmer while the cheese melts.

Check the texture

The beans are ready when the cheese has melted and the mixture is hot throughout. It should be thick enough to scoop, with some texture from the whole pinto beans and bacon.

If it seems too thick, stir patiently over low heat rather than turning up the burner, which can catch the beans on the bottom.

Serve it warm

Serve the beans straight from a warmed dish, with the reserved cheese scattered over the top. They pair well with tortillas, rice or a crisp salad to add contrast to the rich, soft beans.

For a party spread, set out tortilla chips or warm tortillas and let people serve themselves while the beans are hot.

Recipe notes & tips

• Chop the bacon into evenly sized pieces so it crisps at a similar pace.
• Keep the heat low after adding the beans to reduce splattering and sticking.
• Reserve the topping cheese before mixing the rest into the pan.
• Taste before adding extra chipotle or liquid smoke, as both can quickly dominate.
• Use a sturdy spoon and scrape the bottom of the pan as you stir.

Variations

• More heat: add extra chipotle chilli a little at a time.
• More smoke: stir in a small extra splash of liquid smoke after tasting.
• Milder beans: reduce the chipotle and choose mild green chillies.
• Different cheese: use another well-melting shredded cheese in place of the Mexican blend.
• Meat-free version: omit the bacon and fry the seasonings in a little oil instead.

Common mistakes to avoid

• Draining the bacon fat: the recipe relies on it for flavour, so leave it in the pan.
• Adding beans over high heat: the mixture can splatter; lower the heat first.
• Overdoing liquid smoke: its flavour is strong, so taste before adding more.
• Adding all the cheese at once: reserve a little first for the topping.
• Walking away while the beans heat: stir regularly to stop the thick mixture catching on the pan.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring occasionally; add a small splash of water if the beans have thickened.

Frequently asked questions