I got the base for this recipe from Cowboy Kent Rollins. I added some items I thought would take these beans over the top as well as modified it to use the equipment I have. Improvise to fit your needs. These beans have a some “love” (good spice- not too hot at all) taste. If you are not a pepper fan, omit one Serrano and one Jalapeno pepper.
Note: Plan an afternoon for this one. Lots of prep and cooking. It’s worth it though!
WARNING: This recipe has ruined all other refried beans I’ve had since - They are that good!
1.5 lb. pinto beans or black beans
8 c Hot water
4 c Chicken Broth
6 slices thick-cut bacon, cut into ½-inch pieces
2 medium to large sized yellow onion, large chopped
3 Serrano peppers, sliced
3 Jalapeno Peppers, sliced
3 medium dried ancho chilies, ground to powder (or 16g Ancho powder)
3 tablespoons of Mesquite seasoning
½ c. ground pumpkin seeds
2 tsp. garlic powder
6 Tbls. butter (divided even)
¾ c mayonnaise
¾ c sour cream
2 tsp. cumin
2 tsp. smoked paprika
2-3 tsp. Salt
2 ½ c. shredded sharp cheddar cheese
To an Instant Pot add beans, chicken broth, water, bacon, 3 Tbls. butter, onions, peppers, pumpkin seeds, garlic powder, mesquite seasoning. Set pressure cook for 50 minutes.
When finished, drain well reserving bean water.
Put beans in Ninja blender in two batches. Add “small” amount of bean juice if beans look dry. If making for fried bean burritos, then do not add any water unless absolutely necessary. Beans work better in burritos if they have less moisture. If making as a side, then you may want to add a little bean juice to get the real creamy texture. Whip beans until smooth.
Empty blender into 12SK Lodge skillet. Add the remaining 3 Tbls butter and stir in skillet. Put on your smoker for one hour at 225 degrees with lots of smoke. (Mesquite or Hickory wood recommended) Stir at the 30-minute mark. At the hour mark, remove beans from smoker.
Stir in the mayonnaise, sour cream, cumin and smoked paprika, and salt to taste. Mix well in the skillet.
Put skillet back in the smoker 10 minutes.
Remove from the smoker. Dump into bus tub. Cover with the cheddar cheese and stir. Let cool.
Once cooled, they ready to scoop for fried bean burritos. If making as a side, serve warm, topped with cheese and green onions, if desired.
This makes a lot of beans. You can vacuum pack or freezer bag the bean and put in the freezer to enjoy later.
Give them a try and let me know how you like them.
Fried Bean Burritos:
Place a scoop of beans in a tortilla (raw tortillas work best)
Fold over ends and roll tight.
Deep fry or air fry until crisp.