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Refried Beans with Spinach

Yield Makes 8 to 10 servings
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.


  • 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)

Nutrition Information

  • calories 224
  • caloriesfromfat 68 %
  • protein 8.1 g
  • fat 17 g
  • satfat 7.3 g
  • carbohydrate 9.6 g
  • fiber 2.9 g
  • sodium 419 mg
  • cholesterol 27 mg

How to Make It

  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.