Refried beans

Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries.

The name is a direct calque of Spanish frijoles refritos, refritos meaning "well-fried", and not "fried again" as might be assumed from the use of in English.

In this dish, after being boiled and then mashed into a paste, the beans are sometimes then fried or baked, though usually neither, thus making the term "refried" even more misleading.

In northern Mexico and in American 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. 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 , 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. Lard is generally used more often in Mexico, and it has a large effect on flavor. Epazote is a common herb used to add a special and unique flavor. It is also a carminative, which means it reduces the gas associated with beans.

In a home meal, refried beans typically serve as the side dish accompanying a larger meal, or rolled in a tortilla to form a bean burrito.

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