Refried beans

In today's world, Refried beans has become a topic of great relevance and interest to a wide spectrum of people and sectors. With the advancement of technology and social changes, Refried beans has taken a central role in our lives, impacting everything from the way we communicate to the way we address the challenges of the modern world. In this article, we will explore the importance of Refried beans and its influence on different aspects of society, analyzing its relevance in the personal, professional and social spheres. Additionally, we will examine how Refried beans has evolved over time and what prospects lie ahead.

Refried beans being prepared in a skillet

Refried beans (from Spanish: frijoles refritos, lit. 'well-fried beans') is a dish of cooked and mashed beans that is a traditional staple of Mexican[1] and Tex-Mex cuisines, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. In this dish, after being boiled and then mashed into a paste, the beans are fried or baked (though they are fried only once).

The English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the reheating and mashing of the beans; the term "refried" is misleading.[2] As described by Rick Bayless, "they're refritos—not fried again, as you might assume, but 'well fried' or 'intensely fried'."[1]

Ingredients and preparation

In Northern Mexico and Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans.[3] The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter, and seasoned to taste with salt and spices.[4][5] In Mexico, lard is most often used, and this has a large effect on flavor. Epazote is a common herb used to add flavor to the dish.[6] It is also a carminative (i.e. it reduces the intestinal gas associated with beans).[7]

Usage

In home cooking, refried beans are often served as a side dish accompanying a larger meal or rolled in a tortilla to form a bean burrito.

In the United States, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for maize tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. Additionally, they are a typical ingredient in layered dips, such as seven-layer dip,[8] or in nachos.

See also

References

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  1. ^ a b Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 185. ISBN 0-684-84186-X.
  2. ^ Rosengarten, David (2003). It's All American Food: The Best Recipes for More Than 400 New American Classics. Little, Brown and Company. p. 127. ISBN 978-0-316-05315-0.
  3. ^ Cloake, Felicity (2024-04-24). "How to make the perfect huevos rancheros – recipe". The Guardian. ISSN 0261-3077. Retrieved 2025-03-19.
  4. ^ "Refried Beans Recipe". NYT Cooking. Retrieved 2025-03-19.
  5. ^ "Definition of REFRIED BEANS". www.merriam-webster.com. Retrieved 2025-03-19.
  6. ^ "How to Make Great Refried Beans". Serious Eats. Retrieved 16 January 2016.
  7. ^ "Mexican Magic: Epazote's Special Flavor". Serious Eats. 4 February 1998. Retrieved 16 January 2016.
  8. ^ "Seven-Layer Dip Recipe". NYT Cooking. Retrieved 2025-03-19.