1 can kidney beans, drained and rinsed
2-3 tbsp water
1 clove garlic, minced
2 tsp taco seasoning (homemade or store-bought)
Salt to taste
3 slices of bacon (optional)
In a bowl, dump in the kidney beans and begin to mash with a potato masher. This is where I add a few tablespoons of water to get them mashed a little better. It's okay if they start to look soupy because the liquid will cook out. Add the garlic, taco seasoning and a good pinch of salt to the bowl and continue mashing.
If you are using bacon (and it's just as good if you don't), then chop up into small bits and add to frying pan over medium-high heat. Fry them until almost crispy. Drain the fat except for about 1 tsp. If you aren't using bacon, use 1 tsp oil. Dump the mashed, seasoned beans into the pan with the bacon and let cook for about 3 minutes or so stirring often. You will see the beans really start to thicken up. Taste them to see if you need more salt or other seasonings. When they are a thick consistency like refried beans should be, remove from heat, and scoop into a bowl.
Serve warm or at room temperature as a fixin' for taco's, quesadilla's and nacho's. You could also use as a filling for taco's, burrito's or enchilada's. Or just grab a bag of tortilla's and some salsa and start dipping away as a delicious snack or appetizer.
