Refried Beans with Spinach

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)

Preparation

1. 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. 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. 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.