Frijoles refritos rápidos (Quick Well-fried Beans)

Because of the pressure cooker, pot beans are easy and quick to make. I prefer not to eat beans from a can, but on the rare occasions that I run out of beans and can't go out, I'll use a can of black beans to make quick well-fried beans. Here, the "quick" refers to the fact that you don't have to cook pot beans.

While you can get frijoles refritos already made in cans, I wouldn't recommend them.

Ingredients

1 can (540ml) black beans

2 slices bacon

1 chipotle in adobo sauce

2 tbsp finely chopped onion

1 tsp adobo sauce from chipotles

1 clove garlic

1/2 tsp Mexican Knorr chicken bouillon or salt, or to taste

Place a pan big enough to hold the bean puré on the stove on medium-low heat. Let the pan heat up. Then place the bacon strips on the pan. Allow the fat from the bacon to render (about 10 minutes).

Set the heat to medium and fry the bacon strips until crisp. Reserve the fat.

Blend together beans, garlic chile, sauce and bacon. Add the bean puré to the hot fat and raise the heat to medium high, stirring often. Fry until the bean paste is fairly dry and it tends to stick to itself.

Notes

I really think other types of beans available in cans (such as red kidney or romano) don't make as good well-fried beans, because they're too pasty. I've never found canned California pink beans in Toronto, and California is the other type of bean I would use.

If you're in a bit of a hurry, instead of rendering the fat, just place the bacon on a pan on medium heat and start frying the bacon right-away. You can add more fat (like oil) to make up for the unrendered fat.