Refried Beans with Spinach

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.


Makes 8 to 10 servings

Recipe from


Nutritional 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


1/2 pound bacon, coarsely chopped
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)


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.

Elena Cota, San Diego California,


July 1999
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