Schmaltz refried beans is a type of Mexican-style refried beans that are made using schmaltz, which is a type of rendered chicken fat. Refried beans are a traditional Mexican dish made by mashing cooked beans and frying them in fat, usually lard or vegetable oil, until they are soft and creamy. The addition of schmaltz gives the beans a rich, savory flavor and a smooth, creamy texture. Schmaltz refried beans are often served as a side dish or as a topping for tacos, burritos, and other Mexican-inspired dishes. They can also be used as a spread for sandwiches or as a dip for chips.
Health Benefits on Pinto Beans
Pinto beans are a type of legume that is known for its rich, nutty flavor and creamy texture. They are a good source of plant-based protein, fiber, and nutrients, and have been linked to a number of health benefits. Some of the potential health benefits of pinto beans include:
- Weight management: Pinto beans are low in calories and fat and high in fiber, making them a good choice for people trying to manage their weight.
- Heart health: Pinto beans are a good source of antioxidants and have been shown to lower cholesterol levels, which may help reduce the risk of heart disease.
- Diabetes management: The high fiber content of pinto beans may help control blood sugar levels, making them a good choice for people with diabetes.
- Digestive health: The high fiber content of pinto beans may help promote regular bowel movements and may help prevent constipation.
- Cancer prevention: Some studies have suggested that pinto beans may have anti-carcinogenic properties and may help reduce the risk of certain types of cancer, such as colon cancer.
It is important to note that the health benefits of pinto beans, as with any food, will depend on how they are prepared and consumed as part of a balanced diet.Print
Schmaltz Refried Beans
Most store-bought lard is nearly flavorless, unlike chicken fat, which is delicious and readily available.
- Prep Time: 15
- Cook Time: 120
- Total Time: 135
- 3 ounces slab bacon, sliced 1/4 inch thick
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 dried chile de árbol, seeds removed, crushed, or 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 1 1/2 cups dried pinto beans, soaked overnight
- Kosher salt, freshly ground pepper
- 1/3 cup schmaltz (chicken fat)
- 1 teaspoon (or more) apple cider vinegar
- Cook bacon in a large saucepan over medium heat, turning often, until browned and lightly crisped, 8–10 minutes. Add onion and garlic and cook, stirring occasionally, until soft, 8–10 minutes. Add chile de árbol and cumin and cook, stirring occasionally, until fragrant, about 1 minute. Add beans and 4 cups water. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally and adding more water if needed to keep beans just covered, until beans are tender and beginning to fall apart, 1½–2 hours. Season with salt and pepper and let sit 30 minutes to absorb seasoning.
- Heat schmaltz in a pot or skillet over medium. Add beans and their cooking liquid and cook, mashing with a potato masher, until beans are nearly smooth and very thick, about 5 minutes. Stir in vinegar. Taste and adjust seasoning with salt and pepper and more vinegar, if desired. Thin with water if needed to loosen just before serving.
- Do Ahead: Beans can be cooked and/or refried 3 days ahead. Let cool; cover and chill.
- Serving Size: 8