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.

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)

Step 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.

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 224Calories from Fat 68

% Daily Value *
Total Fat 17g27%

Saturated Fat 7.3g37%
Cholesterol 27mg9%
Sodium 419mg18%
Total Carbohydrate 9.6g4%

Dietary Fiber 2.9g12%
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Refried Beans with Spinach