Refried Beans with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If making up to 2 days ahead, cover and chill bean mixture and bacon separately. Reheat in a microwave oven or stir often over medium heat. Ingredients:
1/2 pound bacon, coarsely chopped |
mexican rancho pinto beans |
2 quarts (6 oz.) spinach leaves or mustard greens, rinsed and drained |
1 cup (1/4 lb.) shredded cheddar cheese |
salt and pepper |
chicken broth or water (optional) |
Directions:
1. In a 5- to 6-quart pan over medium-high heat, stir bacon until crisp, about 10 minutes. Lift out with a slotted spoon and drain on towels.
2. Add beans to drippings in pan; mash with a potato masher or beat with a mixer until creamy. Stir often over medium heat until hot, about 6 minutes.
3. Meanwhile, coarsely chop spinach. When beans are hot, add spinach; cover and stir occasionally, until wilted, about 3 minutes. Stir in half the cheese. Add salt and pepper to taste. If beans are not as creamy as you like, stir in a little broth. Pour into a bowl and sprinkle with remaining cheese and bacon.
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