Mexican chorizo is a great source of fat you can add to canned refried beans. Besides aromatics like onion, tomato, and peppers, it's all you need for a bolder flavor and texture.

To start, remove the pork product from its casing, break it up with a spatula, and cook it. Once the sausage bits start to brown, remove the meat from the pan to prevent burning.

Use a slotted spoon so that all the fat remains, ready for the beans and aromatics to sop up. Unlike the Spanish variety, Mexican chorizo is raw and more fatty, so it works better.

Plus, seasoned with chile powders, oregano, cumin, garlic, and cinnamon, the chorizo forms a fatty base to distribute a spice rack's worth of flavor throughout the dish when fried.