Refried Pinto Beans with Chipotle

So I don't know how we never had this before. But this is one of those recipes that makes me question why we go out to eat. It was really good. Spicy, and you could taste the bacon. D said they were easy.

We had with burritos.

Refried Pinto Beans with Chipotle

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.

Yield: 6 servings (serving size: about 1/2 cup)

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

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.

CALORIES 181 (28% from fat); FAT 5.7g (sat 1.8g,mono 2.4g,poly 0.7g); IRON 1.9mg; CHOLESTEROL 8mg; CALCIUM 43mg; CARBOHYDRATE 24g; SODIUM 310mg; PROTEIN 9.1g; FIBER 8g

Cooking Light, DECEMBER 2007