These silky, indulgent refried beans take the Tex-Mex classic to new heights! A blend of creamy pinto beans, smoky chipotle, caramelized onions, and a dash of cumin create a deeply flavorful side dish. The final touch? A drizzle of infused garlic oil for an extra layer of richness. This dish is the perfect accompaniment to tacos, enchiladas, or simply scooped up with warm tortillas.

Ingredients

• 2 cups dried pinto beans (or 3 cups cooked beans, rinsed and drained)
• 4 cups low-sodium chicken or vegetable stock
• 1 bay leaf
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced (divided)
• 1-2 chipotle peppers in adobo sauce, minced
• 2 Tablespoons bacon fat (or olive oil for vegetarian option)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 cup heavy cream or crème fraîche (optional, for luxurious creaminess)
• 2 Tablespoons chopped fresh cilantro (optional, for garnish)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime

For Garlic Oil Drizzle

• 2 Tablespoons olive oil
• 1 clove garlic, smashed

Procedure

1. Cook the Beans (if using dried):
   Rinse and soak the beans overnight. Drain, then add to a pot with the stock and bay leaf. Bring to a boil, then reduce to a simmer. Cook until beans are tender (1.5 to 2 hours). Discard the bay leaf.
2. Make the Garlic Oil: In a small skillet, heat olive oil over low heat. Add the smashed garlic clove and cook until fragrant and lightly golden, about 2-3 minutes. Remove from heat and set aside.
3. Sauté the Aromatics: In a large skillet, heat bacon fat (or olive oil) over medium heat. Add chopped onion and cook until deeply caramelized, about 8-10 minutes. Add half of the minced garlic and cook until fragrant, 1 minute.
4. Add Beans and Spices: Add the beans (with some of their cooking liquid), chipotle peppers, cumin, paprika, and coriander to the skillet. Cook, stirring frequently, and mashing with a potato masher or wooden spoon to your desired consistency. Add more stock as needed to reach a silky, spreadable texture.
5. Finish with Cream and Lime: Stir in the heavy cream or crème fraîche (if using) for extra richness. Season to taste with salt, black pepper, and lime juice.
6. Serve: Spoon into a serving bowl. Drizzle the fragrant garlic oil over the top and sprinkle with chopped cilantro. Serve warm with warm tortillas, alongside your favorite Tex-Mex dishes, or as an indulgent dip.

Cook’s Notes

• For a bolder smoky note, char the onion and garlic before sautéing..
• Or add a pinch of smoked salt to the final beans!