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Refried Pinto Beans with Chipotle

Yield 6 servings (serving size: about 1/2 cup)
Bacon and chipotle chiles permeate the beans with smoky flavor. Reserve some of the water the beans cook in for this dish; if you've discarded that liquid, use water or chicken broth instead. Start with one-half cup of the cooking liquid--if the beans are too thick, add additional liquid one-fourth cup at a time.


  • 3 applewood-smoked bacon slices, finely chopped
  • 1/2 cup chopped onion
  • 3 cups cooked pinto beans
  • 1/2 to 3/4 cup bean cooking liquid
  • 1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
  • 1/2 teaspoon salt

Nutrition Information

  • calories 181
  • caloriesfromfat 28 %
  • fat 5.7 g
  • satfat 1.8 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 9.1 g
  • carbohydrate 24 g
  • fiber 8 g
  • cholesterol 8 mg
  • iron 1.9 mg
  • sodium 310 mg
  • calcium 43 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated.