The best beans in Mexico are Peruvian, and these frijoles Peruanos—also known as Peruvian refried beans or frijoles Canarios—are proof. My first experience with the prized white beans was at the Latin Grill Masters festival at Conrad Punta de Mita, where they quickly became my best bite of the year. We would be here all day if I walked you through the full transcendent experience my taste buds underwent as I tasted them, but I will stay on track. This recipe is my love letter to the taupe-hued smear of the creamiest, smokiest refried beans I’ve ever had.

In Mexico—especially throughout the state of Jalisco—canary beans are often referred to as mayocoba beans or frijoles peruanos. This variety of Peruvian beans is the key to making these prized frijoles. After the dried beans soak in a generous amount of cold water, they cook on the stovetop in just under an hour, softening into a delightfully creamy texture in no time. The shockingly quick cook time makes them an ideal choice for weeknight cooking and short-notice festivities.

This style of refried beans leans on the tradition of blending some of the beans to get a perfect buttery texture. The mashed beans get a final cooking in bacon fat and are topped with crispy bacon bits, making for a smoky side dish that’s just right for scooping onto tortillas, smearing on tostadas, or eating all on their own.