INGREDIENTS
- 8 thick slices (8 ounces) bacon, cut into 1/2-inch pieces
- 1 small white onion, chopped into ¼-inch pieces
- 3 large garlic cloves, peeled and finely chopped
- 4 to 6 arbol chiles, stemmed and coarsely chopped (most of the seeds will fall out when you chop them; leave the seeds behind)
- 2 15-ounce cans beans (any variety will work), undrained
- Salt
INSTRUCTIONS
In a large (10-inch skillet) over medium-high heat, cook the bacon, stirring regularly until crispy. With a slotted spoon, scoop the bacon onto paper towels, leaving behind as much fat as possible. Add the onion to the pan and stir until richly golden, then add the garlic and arbol chile. Cook until the garlic is fragrant, about 1 minute. Now, begin adding the beans to the skillet several large spoonfuls at a time, mashing them to a coarse puree with a Mexican bean masher, an old-fashioned potato masher or the back of a large spoon. Continue adding and mashing the beans until all have been used and then stir in the crispy bacon. Stir in water, if necessary, to give the mixture the consistency of mashed potatoes—the beans will thicken as they begin to cool. Taste and season with salt if necessary.
