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Refried beans
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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
[edit]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
[edit]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
[edit]References
[edit]
Wikimedia Commons has media related to Refried beans.
Wikibooks Cookbook has a recipe/module on
- ^ a b Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 185. ISBN 0-684-84186-X.
- ^ 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.
- ^ Cloake, Felicity (2024-04-24). "How to make the perfect huevos rancheros – recipe". The Guardian. ISSN 0261-3077. Retrieved 2025-03-19.
- ^ "Refried Beans Recipe". NYT Cooking. Retrieved 2025-03-19.
- ^ "Definition of REFRIED BEANS". www.merriam-webster.com. Retrieved 2025-03-19.
- ^ "How to Make Great Refried Beans". Serious Eats. Retrieved 16 January 2016.
- ^ "Mexican Magic: Epazote's Special Flavor". Serious Eats. 4 February 1998. Retrieved 16 January 2016.
- ^ "Seven-Layer Dip Recipe". NYT Cooking. Retrieved 2025-03-19.
Refried beans
View on Grokipediafrom Grokipedia
Refried beans, known in Spanish as frijoles refritos (literally "well-fried beans"), are a traditional Mexican dish consisting of cooked beans that are mashed and then pan-fried, usually in lard or vegetable oil, to create a creamy, flavorful side or filling.[1] Typically made from pinto beans or black beans, the preparation involves soaking and boiling the beans until tender, mashing them by hand or with a tool, and frying them with aromatics such as onions, garlic, and spices like cumin or chili powder for added depth.[1][2] This versatile staple provides a rich source of plant-based protein and fiber, often seasoned simply to highlight the beans' earthy taste while allowing for regional variations, such as the addition of cheese or epazote herb in some recipes.[2]
The origins of refried beans trace back to the broader history of bean cultivation in Mesoamerica, where indigenous peoples, including the Aztecs and Maya, domesticated beans as a foundational crop alongside corn and squash—collectively known as the "three sisters"—dating to approximately 8,000 years ago.[3] While beans have long been a dietary cornerstone in Mexican cuisine for their nutritional value and cultural symbolism as symbols of sustenance and fertility, the specific refried method likely developed in the 19th or early 20th century in northern Mexico, though similar preparations may have earlier roots.[1][4] This preparation gained widespread popularity through Tex-Mex adaptations in the United States, particularly along the border regions, where it became integral to dishes like burritos, tacos, enchiladas, and nachos.[1][2]
Culturally, refried beans embody the fusion of indigenous agricultural traditions with Spanish colonial influences, such as the use of lard from introduced pigs, reflecting Mexico's layered culinary heritage.[2] They hold significant place in everyday Mexican meals and festive gatherings, valued not only for their affordability and longevity as a preserved food but also for their role in promoting communal eating and dietary balance in a cuisine recognized by UNESCO as intangible cultural heritage.[4][2] Today, refried beans remain a global icon of Mexican-inspired cooking, with modern variations incorporating vegetarian oils or canned beans for convenience while preserving their status as a comforting, hearty essential.[1]
*Based on a 2,000-calorie diet. Data from USDA FoodData Central for canned refried beans, traditional style.[60]
Etymology and origins
Name and terminology
The term "refried beans" derives from the Spanish phrase frijoles refritos, in which frijoles refers to beans and refritos indicates "well-fried" or "thoroughly fried," emphasizing the intensity of the frying process rather than repetition.[5][1] This linguistic structure reflects a common Mexican Spanish usage of the prefix re- to intensify adjectives, similar to how it appears in other culinary terms.[6] In English, the direct translation of refritos as "refried" has fostered a widespread misconception that the beans undergo double frying, when in fact they are typically boiled first and then fried or sautéed once to achieve their creamy texture.[5][7] This error traces back to early 20th-century American cookbooks that adapted Mexican recipes, literally rendering the term without capturing its emphatic nuance.[6] Regional variations in Spanish dialects offer alternative names for the dish, such as frijoles machacados (smashed or mashed beans), which highlights the mashing step in lighter, less oily preparations common in parts of Mexico and Central America. Similarly, frijoles guisados (stewed or simmered beans) is used in some areas to describe a stew-like version that incorporates frying elements.[2] The English term "refried beans" first gained traction around the 1930s in Tex-Mex culinary contexts along the U.S.-Mexico border, coinciding with the dish's rising popularity in American adaptations of northern Mexican cuisine.[1][8]Historical development
The roots of refried beans trace back to pre-Columbian Mesoamerica, where beans (Phaseolus vulgaris) were domesticated as a staple crop alongside maize and squash, providing essential protein in indigenous diets. Archaeological evidence indicates that common beans were first cultivated in the region around 7,000 years ago, with early preparation methods involving boiling and mashing to create simple porridges or accompaniments to tortillas. Indigenous groups such as the Maya and Aztecs relied on these nutrient-dense legumes as a dietary cornerstone, often consuming them in mashed form without added fats, reflecting the absence of frying techniques in pre-Hispanic cooking.[9][10] The introduction of frying methods arrived with Spanish colonization in the 16th century, transforming traditional bean preparations through the incorporation of animal fats. Colonizers brought pigs to the Americas, yielding lard that became a key ingredient for frying mashed beans, imparting a richer flavor and smoother texture previously unknown in indigenous cuisine. This fusion of European techniques with Mesoamerican staples marked the evolution toward what would later be recognized as refried beans, as boiling was followed by a second cooking stage in lard to enhance preservation and palatability in rural households.[11][12] The distinct "refried" style, known as frijoles refritos, emerged in northern Mexico during the early 20th century, around the 1910s to 1920s, as a practical adaptation in rural cooking amid agricultural communities and internal migrations. This period saw the dish solidify as a well-fried bean paste using pinto varieties common to the region, suited to the arid climates and herding lifestyles of areas like Chihuahua and Sonora, where it served as an affordable, versatile side. The technique's popularity grew from its simplicity in home kitchens, preserving boiled beans through frying for longer shelf life without refrigeration.[13] Refried beans gained widespread popularity in the United States through Tex-Mex cuisine starting in the 1930s and 1940s, particularly in border states like Texas, where Mexican-American restaurants in cities such as San Antonio adapted the dish for American palates alongside enchiladas and tacos. Post-World War II economic booms facilitated their commercialization, with canned refried beans first appearing in the 1950s, making the preparation accessible nationwide via brands like Rosarita and enabling quick integration into everyday meals. This era's migration waves from Mexico further embedded the dish in U.S. food culture, evolving it into a staple of combination platters in diners and homes.[8][14][15]Ingredients
Primary components
Refried beans, known as frijoles refritos in Mexican cuisine, fundamentally consist of cooked and mashed beans as the base ingredient. Pinto beans are the most traditional and widely used variety, prized for their creamy texture and ability to break down smoothly when mashed, which contributes to the dish's signature consistency.[16] In some regions of Mexico, black beans serve as an alternative, imparting a denser, earthier flavor while maintaining the mashed form essential to the preparation.[17] The "refried" aspect derives from the use of cooking fat to fry the mashed beans, with lard being the traditional choice in authentic recipes for its ability to add richness and depth of flavor. Lard not only facilitates the mashing process by creating a smooth emulsion but also enhances the overall mouthfeel, distinguishing refried beans from simply boiled varieties.[18] This fat is heated in a skillet before incorporating the beans, ensuring even distribution and the development of subtle caramelized notes. Salt functions as the primary seasoning, introduced either during the initial boiling of the beans or in the final frying stage to balance and amplify their natural taste without overpowering the simplicity of the dish. To prepare the beans for mashing, they are first boiled in water or a simple broth, which softens the legumes and creates a starchy cooking liquid often reserved to adjust the consistency during frying. This liquid helps achieve the desired creaminess while keeping the focus on the beans' inherent qualities.[19]Optional additions
Aromatics such as onions and garlic are commonly incorporated to enhance the flavor profile of refried beans, with onions sautéed to impart sweetness and garlic added for pungency during the frying stage.[20][21] For added depth, some recipes include proteins and fats like bacon fat or chorizo, which contribute a smoky richness when used in place of or alongside traditional lard.[22][23] The herb epazote is a traditional addition in Mexican preparations, providing an earthy, slightly citrusy note that complements the beans' inherent flavors.[24][25] In vegetarian or vegan adaptations, vegetable oil or olive oil serves as a substitute for animal fats like lard, maintaining creaminess while aligning with dietary preferences.[26][27] Regionally, in certain Mexican dishes, cheese such as queso fresco may be used as a topping to add a creamy texture and mild tanginess.Preparation methods
Traditional techniques
The traditional preparation of refried beans, known as frijoles refritos in Mexico, starts with the soaking of dried pinto beans. This process typically involves submerging the beans in water overnight—often 8 to 12 hours—to rehydrate them, shorten subsequent cooking time, and enhance digestibility by breaking down complex sugars that can cause gastrointestinal discomfort.[28] Following soaking, the beans are drained and rinsed before being placed in a large pot covered with fresh water, usually in a ratio of about 3 to 4 parts water to 1 part beans. They are then simmered gently over medium heat for 1 to 2 hours until fully tender, with the addition of simple aromatics like halved onions to impart a subtle, savory depth without overpowering the beans' natural flavor; some traditional recipes may include epazote or garlic during this stage for further enhancement.[19][29] The cooking liquid, or caldo, is retained as it contributes to the final creaminess when mashing. Once the beans are soft, excess liquid is partially drained, leaving enough to facilitate mashing. The cooked beans are then manually mashed using a potato masher for a coarser texture or a traditional stone molcajete for finer control and authenticity, aiming for a consistency that ranges from chunky to smooth based on preference.[18][30] The mashing is followed by frying the beans in lard—typically 1/4 to 1/2 cup per pound of dry beans—over medium heat in a comal, cast-iron skillet, or heavy-bottomed pan. This step, which lasts 10 to 15 minutes, involves stirring continuously in a low-and-slow manner to evaporate moisture, integrate the fat, and develop a rich, creamy emulsion while avoiding scorching; additional onions or garlic may be sautéed first in the lard to build layers of flavor.[19][28] The result is a velvety side dish central to Mexican home cooking.Modern adaptations
In contemporary kitchens, the use of canned beans has become a popular adaptation for preparing refried beans, allowing home cooks to bypass the time-intensive soaking and boiling of dried beans. Pre-cooked canned pinto or black beans are typically rinsed and drained to remove excess sodium and canning liquid, then mashed directly with seasonings and a small amount of liquid, yielding a finished dish in under 20 minutes.[31] This method maintains the creamy texture essential to refried beans while significantly reducing preparation time compared to traditional approaches.[32] Modern appliances have further streamlined the process, integrating convenience into refried beans preparation. Slow cookers enable the initial cooking of dried beans with aromatics like onions and garlic over several hours, producing tender beans that can then be mashed without constant monitoring.[33] Food processors offer a quick way to achieve a smoother, more uniform mash after cooking, often incorporating reserved cooking liquid for optimal consistency.[34] Health-conscious adaptations emphasize reduced fat content and alternative cooking methods to align with dietary preferences. Techniques such as air-frying or baking the mashed beans spread on a tray minimize oil use, resulting in a crispier exterior without deep frying.[35] Substituting traditional lard with plant-based fats like avocado oil provides a heart-healthy option, as avocado oil's high smoke point and monounsaturated fats support sautéing while lowering saturated fat intake.[36] Commercial canned refried beans represent a major modern convenience, with brands offering ready-to-heat products since the mid-20th century. Rosarita, founded in 1945 by Rosaura and Pedro Guerrero in Arizona, initially focused on tamales but expanded to include refried beans as a staple, later acquired by Beatrice Foods in 1961 and now under Conagra.[37] Varieties now include fat-free options, such as those from Old El Paso and Trader Joe's, which omit lard entirely, and organic lines from brands like Amy's, catering to vegan and low-fat diets.[38][39]Culinary uses
In Mexican cuisine
Refried beans, known as frijoles refritos, serve as a fundamental side dish in traditional Mexican meals, typically presented warm alongside corn tortillas, rice, or as a base for antojitos such as tostadas topped with cheese, onions, and salsa.[40][41] Their creamy consistency provides a hearty complement to grilled meats or stews, enhancing the balance of flavors in everyday dining.[42] In main courses, refried beans are frequently incorporated as a filling for burritos, where they are combined with meats or vegetables and wrapped in flour tortillas, or used in enchiladas layered with sauce and cheese for a comforting casserole-style dish.[43][44] They also feature in chilaquiles, often served as a side or topping alongside fried tortilla chips simmered in salsa, garnished with eggs or crema.[45] These applications highlight their versatility in binding ingredients while adding depth to entrees.[46] Regional variations in refried beans reflect Mexico's diverse culinary landscape, with differences in texture and bean types; for example, smoother preparations are common in central regions using beans like Mayacoba or pinto, while northern areas may feature chunkier styles with pinto beans.[47][48] As an affordable source of plant-based protein, refried beans form a staple in comida corrida, the fixed-price set lunches popular across Mexico, where they accompany rice, soup, and a main protein in budget-friendly daily meals.[18] This routine inclusion underscores their role in accessible, nourishing home and street food traditions.[49]In Tex-Mex and global cuisines
In Tex-Mex cuisine, refried beans evolved as a core component of hybridized Mexican-American dishes, first documented in Texas restaurants around 1900 as a staple alongside other adapted items like yellow cheese and wheat tortillas.[50] By the mid-20th century, they featured prominently in combination plates at Texas diners, typically served as a creamy side with rice, tacos, and enchiladas, often enhanced with melted cheddar cheese or additional spices for a richer, bolder flavor profile distinct from traditional Mexican preparations.[51][52] This adaptation reflected the influence of American ingredients and preferences, solidifying refried beans' role in affordable, hearty meals popularized in San Antonio and beyond during the 1950s.[53] The global spread of refried beans accelerated through American fast-food chains, where they became integral to items like burritos and tacos starting in the 1960s. At Taco Bell, founded in 1962, refried beans formed the base for menu staples such as the bean burrito and Mexican pizza, contributing to the chain's expansion and the mainstreaming of Tex-Mex flavors worldwide.[54][55] Fusion adaptations further propelled their reach, appearing in British "Mexican" takeaways as a filling for burritos and nachos, and in Asian-Mexican hybrids like Korean burritos, which pair refried beans with bulgogi beef, kimchi, and gochujang for a spicy, umami twist.[56] Internationally, refried beans have inspired vegetarian variations, particularly in Europe, where lard-free versions using olive oil or vegetable broth cater to plant-based diets and are commonly found in canned form for quick meals.[57] In the United States, they are incorporated into various recipes such as salads, wraps, and dips, highlighting their versatility beyond traditional sides. In recent years, vegan versions of refried beans, made without lard, have gained popularity in plant-based diets worldwide.[58] Commercially, canned refried beans are widely available globally, including lard-free options that support vegetarian eating in diverse markets.[59] This widespread availability, driven by U.S. and Mexican producers since the late 20th century, has integrated refried beans into diverse culinary contexts.Nutritional profile
Composition and nutrients
Refried beans, primarily composed of cooked and mashed pinto beans with added fats such as lard or vegetable oil, provide a nutrient-dense profile typical of legume-based dishes. A standard 1/2 cup serving (approximately 127 g) of canned traditional-style refried beans contains about 110 calories, with the energy derived mainly from carbohydrates and protein, though the fat contribution can vary significantly based on preparation. When lard is used, fats account for 40-50% of the calories in some restaurant or homemade versions, compared to around 20% in low-fat canned varieties. Nutritional values can vary by brand, bean type, and whether lard or vegetable oil is used; the following is based on USDA data for traditional style with added fat.[60] The macronutrient composition emphasizes plant-based sustenance, with a 1/2 cup serving offering 6-7 g of protein, 16-20 g of complex carbohydrates, and 4-5 g of dietary fiber. These values position refried beans as a fiber-rich option derived from the beans' natural insoluble and soluble fibers. Protein content remains consistent across types, supporting their role as a complete plant protein source when combined with grains. Key micronutrients include iron at 1.8 mg per serving, primarily from the bean base, folate at around 14 mcg (reduced due to heat processing during preparation), and potassium at 400 mg. Without added vegetables or fortifications, vitamin levels such as B vitamins beyond folate tend to be modest. Variations exist by bean type; pinto-based refried beans exhibit higher levels of antioxidants like polyphenols compared to those made from black beans, owing to the seed coat's phenolic content.[61]| Nutrient (per 1/2 cup serving, ~127 g, canned traditional) | Amount | % Daily Value* |
|---|---|---|
| Calories | 110 | - |
| Protein | 6.4 g | 13% |
| Total Carbohydrates | 17 g | 6% |
| Dietary Fiber | 4.7 g | 17% |
| Total Fat | 2.6 g | 3% |
| Iron | 1.8 mg | 10% |
| Potassium | 400 mg | 9% |
| Folate | 14 mcg | 4% |