Smoky Skillet Beans

By Ben · cooked up in Sprig

Lard-fried onions, garlic, and smoky chipotles in adobo are what turn two cans of refried beans into something that actually tastes homemade. The beans get loose and velvety as they cook down in the fat, soaking up every bit of flavor from the aromatics before chicken broth pulls it all together into a silky, spreadable consistency. You'll catch yourself swiping chips through the pan before they even hit the table. Make a batch on taco night or anytime you need a side that quietly steals the show.

Ingredients

• 2 tablespoons lard (or bacon fat)
• 1 small white onion, finely diced
• 4 cloves garlic, finely minced
• 1 to 2 chipotle peppers in adobo sauce, finely minced
• 1 teaspoon adobo sauce (from the chipotle can)

• 2 (16-ounce) cans refried beans
• 1/2 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

• 2 ounces cotija cheese, crumbled
• 2 tablespoons fresh cilantro, roughly chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon pickled jalapeño slices, for topping (optional)

Instructions

1. Heat a large, heavy skillet (cast iron works best) over medium heat. Add the lard or bacon fat and let it melt completely until it shimmers.
2. Add the diced white onion and cook, stirring occasionally, for 6 to 8 minutes until soft and translucent with lightly golden edges. Don't rush this step — caramelized onion is the flavor foundation.
3. Add the minced garlic, minced chipotle peppers, and adobo sauce. Stir constantly and cook for 1 to 2 minutes until very fragrant. The mixture should smell smoky and deeply savory.

1. Add the ground cumin and smoked paprika directly to the onion-garlic mixture. Toast the spices for 30 seconds, stirring constantly, until fragrant.
2. Add both cans of refried beans to the skillet and stir vigorously to fully incorporate with the aromatics. The mixture will be thick — that's expected.
3. Pour in the chicken broth a little at a time, stirring continuously, until the beans reach a smooth, creamy consistency that holds its shape but spreads easily. You may not need all the broth.
4. Reduce heat to low and cook the beans, stirring frequently, for 8 to 10 minutes. This allows the fat to fully absorb into the beans and the flavors to meld. Season with kosher salt and black pepper, tasting as you go.
5. Squeeze in the fresh lime juice and stir once more to brighten the flavor just before serving.

1. Transfer the beans to a warm serving dish or leave them in the skillet for a rustic presentation.
2. Top with crumbled cotija cheese, fresh cilantro, and pickled jalapeño slices if using. Serve immediately alongside tacos, enchiladas, or warm tortillas.

Chef's tips

Nutrition (per serving, estimated)

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