📝 About This Recipe
This recipe elevates a humble Tex-Mex staple into a luxurious, velvet-textured side dish that bridges the gap between traditional Mexican flavors and American comfort. By rendering thick-cut bacon and slowly incorporating the fat back into creamy pinto beans, we create a depth of flavor that is both smoky and deeply savory. A touch of cumin and a finish of fresh cilantro make this the ultimate accompaniment to any fiesta.
🥗 Ingredients
The Base
- 3 cups Pinto beans (cooked until tender, or 2 (15oz) cans, drained with liquid reserved)
- 6 slices Thick-cut bacon (diced into small pieces)
- 1/2 to 1 cup Bean cooking liquid (reserved from pot or can)
Aromatics and Spices
- 1/2 White onion (finely minced)
- 3 pieces Garlic cloves (pressed or minced)
- 1 piece Jalapeño (seeded and finely diced)
- 1 teaspoon Ground cumin (toasted if possible)
- 1/2 teaspoon Smoked paprika (adds a subtle wood-fired aroma)
- 1/2 teaspoon Fine sea salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
For Garnish and Texture
- 1/4 cup Queso Fresco (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
- 1 tablespoon Pickled Red Onions (for acidity)
👨🍳 Instructions
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1
Place a large heavy-bottomed skillet or cast-iron pan over medium heat. Add the diced bacon pieces while the pan is still cool to allow the fat to render slowly.
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2
Fry the bacon for 8-10 minutes, stirring occasionally, until it is golden brown and crispy. Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel, leaving the rendered fat in the skillet.
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3
Assess the bacon fat in the pan; you want about 3 tablespoons. If you have too much, spoon some out; if you have too little, add a splash of lard or vegetable oil.
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4
Add the minced white onion and diced jalapeño to the hot bacon fat. Sauté for 5-6 minutes until the onion is translucent and the edges just begin to brown.
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5
Stir in the minced garlic, ground cumin, and smoked paprika. Cook for just 60 seconds until the spices are fragrant, being careful not to burn the garlic.
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6
Add the pinto beans to the skillet. Stir well to coat the beans in the flavored fat and aromatics. Let them cook undisturbed for 2-3 minutes to develop a slight crust on the bottom.
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7
Pour in 1/2 cup of the reserved bean liquid. Using a potato masher or the back of a sturdy wooden spoon, begin crushing the beans directly in the pan.
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8
Continue mashing until you reach your desired consistency—some prefer a smooth purée, while others like a chunky, rustic texture.
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9
Reduce the heat to low and simmer the beans for 5-10 minutes. If the mixture looks too dry, add more bean liquid a tablespoon at a time. The beans should be creamy and slightly loose, as they will thicken significantly as they cool.
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10
Fold in half of the crispy bacon bits back into the beans to distribute that smoky crunch throughout.
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11
Taste and season with salt and pepper. Note that bacon and canned beans can be salty, so always taste before adding the full amount of salt.
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12
Transfer the beans to a warm serving bowl. Top with the remaining crispy bacon, crumbled queso fresco, chopped cilantro, and a few pickled red onions for a pop of color.
💡 Chef's Tips
For the creamiest texture, use beans cooked from scratch with an onion and garlic clove in the pot. If using canned beans, never rinse them; the starchy liquid in the can helps create a silky emulsion with the bacon fat. To make it even richer, stir in a tablespoon of unsalted butter or a dollop of Mexican crema right before serving. Avoid over-mashing if you like texture; a 70/30 split of mashed to whole beans provides a great mouthfeel. If reheating leftovers, add a splash of water or chicken broth to loosen them back up.
🍽️ Serving Suggestions
Serve alongside sizzling beef fajitas and warm flour tortillas. Use as a base for an epic 7-layer dip or spread onto toasted bolillo bread for molletes. Pair with a crisp Mexican lager with a lime wedge to cut through the richness. Excellent as a side to Huevos Rancheros for a hearty Tex-Mex breakfast. Serve with a side of bright salsa verde to balance the smoky bacon flavors.