Refried Beans with Pancetta
I love making refried beans at home- both vegetarian and with the porky goodness. These are with pancetta and are absolutely delicious. Please don’t buy the canned refried beans, especially since you can make them at home quicker and they come out a lot more healthy and delicious!
- 3 cans pinto beans, rinsed
- 1 cup chicken broth
- 3 garlic cloves
- 2 teaspoon smoked paprika
- 1 teaspoon salt
Transfer the beans, broth, garlic, paprika and salt to a small saucepan. Bring to a boil and simmer, covered for 15 minutes. Turn heat off and either with an electric beater or an emersion blender, blend the beans making sure they are not completely smooth and have a bit of texture. Keep aside.
- 1/3 cup pancetta, chopped
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 teaspoon roasted cumin seeds, crushed
- ½ cup Cotija cheese, crumbled
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Heat a large frying with the olive oil and add the pancetta. Cook over medium heat, stirring for 10 to 15 minutes till all the fat is rendered. Take the pancetta bits out with a slotted spoon. Add the onion and cook on medium heat for 5 to 6 minutes. Add the cumin seeds and sauté for a minute. Add the cooked beans and mix well. Check for seasonings. Transfer to a serving bowl. Top with cheese, green onions and cilantro.
