Refried Beans with Bacon
February 5, 2026
About this Recipe
Here’s the half-scratch non-vegetarian version of refried beans from a can which was inspired by Rick Martinez’s father’s full scratch method. He came into the Bon Appetit test kitchen back in the day and made refried beans for us all to enjoy. They were so memorably delicious that they became my muse for all refried beans. I also employ this inspiration in my vegan version of refried beans, recreating the depth of flavor but without any animal or dairy products.
I’ve written something similar to this recipe for another publication, but as is the reality of the digital recipe world, I can no longer find that recipe and it seems to have been replaced with someone else’s (vegetarian) version. This recipe uses bacon and bacon fat to offer smoky flavors. And before the refried bean method purists come after me, yes, I am aware that I do not actually “re-fry” the beans as in the traditional method but I keep ample fat in the skillet and allow the beans time for flavors to meld and the end result is a mixture that has the same unctuous quality that the traditional method offers.
Looking for the vegetarian version? Click here!
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
4 strips of bacon, cut into ½ inch lardons
1/4 cup sunflower, safflower, or canola oil
2 -15 oz. cans pinto beans, drained, bean juices reserved
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 medium green bell pepper, seeds removed, chopped
1/2 jalapeno, minced
Salt and black pepper
Instructions
- Drain the beans into a fine mesh strainer into a small bowl or 2 cup measuring cup. Add water to the measuring cup until you have two cups total liquid and reserve.
- Add bacon pieces to a large cold skillet and turn the heat to medium. Cook the bacon until the pieces are golden and crisp all over, about 8 minutes. Remove the bacon to a small paper towel lined plate. Turn the heat to medium-high.
- Add onion, bell pepper, 1 teaspoon of salt and a pinch of black pepper and cook until the edges begin to tenderize, about 2 minutes. Add garlic and jalapeno and cook, until the mixture is tender and onions are translucent, 2 minutes more.
- Add pinto beans and 1 teaspoon of salt and toss to coat in the aromatics. Add the reserved bean liquid, reserved bacon pieces and bring the mixture to a hard simmer and cook, stirring until the the liquid had reduced by half, 8 minutes
- Turn off the heat and using a potato masher, mash the beans in to a coarse mixture. Taste and adjust seasoning as needed and serve.
