Refried Beans with Spinach Recipe – Sunset Magazine

Ingredients

• 1/2 pound bacon, coarsely chopped
• Mexican rancho pinto beans
• 2 quarts (6 oz.) spinach leaves or mustard greens, rinsed and drained
• 1 cup (1/4 lb.) shredded cheddar cheese
• Salt and pepper
• Chicken broth or water (optional)