REFRIED RED BEANS
Makes 8 to 10 servings
¼ cup bacon drippings
½ cup minced sweet onion
5 cloves garlic, minced
3 (16-ounce) cans dark red kidney
beans, rinsed and drained
1½ cups low-sodium chicken broth
1½ teaspoons kosher salt
1½ tablespoons ground cumin
¾ teaspoon ground black pepper
¾ cup shredded Monterey Jack cheese
Garnish: sliced jalapeño
- In a 10-inch nonreactive skillet,
heat bacon drippings over medium-
high heat. Add onion and garlic; cook,
stirring occasionally, until tender, about
2 minutes. Reduce heat to medium-
low; add beans, broth, salt, cumin, and
pepper; using a potato masher, mash
to desired consistency. Cook, stirring
occasionally, until thickened, about
25 minutes. - Preheat oven to broil.
- Sprinkle cheese onto beans. Broil
until melted, about 3 minutes. Garnish
with jalapeño, if desired.