Refried beans

 ( Cuisine Of The Southwestern United States ) 

Refried beans (from , ) is a dish of cooked and mashed that is a traditional Staple food of Mexican cuisine and Tex-Mex, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin America 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 re heating and mashing of the beans; the term " refried" is misleading.

As described by Rick Bayless, "they're refritos—not fried again, as you might assume, but 'well fried' or 'intensely fried'."

Rick Bayless (2025). 068484186X, Scribner. . 068484186X

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Ingredients and preparation In Northern Mexico and Tex-Mex, refried beans are usually prepared with , but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or Kidney bean beans. 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 . 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. It is also a carminative (i.e. it reduces the intestinal gas associated with beans).

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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 . 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, or in nachos.

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See also

• List of legume dishes

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