2 tablespoons canola oil
¼ pound pancetta, diced into small pieces
1 cup diced onion
2 cloves minced garlic
¼ cup beef stock
2 cans pinto beans, rinsed and drained
½ teaspoon chili powder
½ teaspoon cumin
1 tablespoon chopped cilantro
1 Roma tomato, diced
1 teaspoon oregano
1 tablespoon Rocket Fuel, or your favorite hot sauce
In a large sauté pan over medium heat, cook pancetta in canola oil. Cook pancetta until crisp.
Add onion and sauté 3-5 minutes until onions become tender.
Add garlic and cook 1 minute.
Add in all other ingredients and cook five minutes.
Puree half the mixture with an immersion blender and cook 2 more minutes.
Keywords: refried beans