Mexican food is the best. I’ve genuinely never met someone who doesn’t like it. Yes, there are people like that, and I’m sure they have their reasons. But for most of us, the thought of going out to a big Mexican or Tex-Mex meal is a pleasure. Today we’re discussing a central but slightly confusing part of Mexican cuisine: the refried bean. There are a lot of questions about refried beans. What are they? What kind of beans are they made of? Are they really refried?
Refried beans are a favorite Tex-Mex side dish, often found smothered in melted cheese or stuffed into burritos and tacos. Their name implies they are fried twice, but is this really true? Let’s investigate the origins and preparation of refried beans to get to the bottom of this culinary mystery.
The History Behind the Name
The name “refried beans” comes from a direct translation of the Spanish term “frijoles refritos.” In Spanish, the prefix “re-” indicates repetition, which is why many assume refried beans are fried twice.
However in this context “refritos” actually means “well fried” or “intensely fried.” The beans are only fried once to develop their signature soft, spreadable texture. So technically, the term “refried” is a bit misleading!
Traditional Preparation Methods
Authentic refried beans start with dried pinto beans, which are soaked overnight before simmering until tender. Once soft, the beans are mashed into a thick paste. Traditionally, lard was used to fry the bean paste, but vegetable oil is common today.
The paste is fried in the hot oil or lard, mashing continuously to break down the beans further and develop a smooth, spreadable texture. Spices like onion, garlic, cumin and epazote are added for flavor. The bean paste absorbs oil as it fries, but it is not actually fried twice.
Variations in Modern Cooking
While traditional techniques start with dried beans, many modern recipes use canned pinto beans for quicker preparation. The canned beans can be mashed and then fried on the stovetop per usual.
However, some oven-baked versions skip the frying altogether. The mashed beans are simply seasoned and baked at 350°F until heated through. This eliminates excess oil for a healthier take, though the texture is less smooth.
Instant Pot and slow cooker methods are also popular today. Beans are simmered in the appliances and then mashed and fried just once in a skillet.
The Importance of “Frying” Refried Beans
Whether using dried or canned beans, the quick “frying” step is vital for achieving the unique texture of refried beans.
Frying:
- Further breaks down beans into smooth, spreadable paste
- Incorporates oil or lard for creaminess
- Intensifies flavor through Maillard reactions
- Allows moisture to evaporate for thicker consistency
Oven-baking alone cannot replicate these effects, so traditional frying really is the key to authentic refried bean texture and flavor.
Nutrition and Variety
Despite the oil and intense frying, refried beans are highly nutritious. A 1/2 cup serving packs:
- 7 grams protein
- 5 grams fiber
- Iron, potassium, magnesium and B vitamins
Though pinto beans are most traditional, black and kidney beans can also be used. Try different spice blends too, like cumin-lime or jalapeño-cilantro.
The Verdict: Refried Beans are Only Fried Once
So are refried beans really double fried, as the name implies? The evidence definitively proves this is just a myth!
Authentic refried beans are:
- Boiled or soaked until tender
- Mashed into a thick paste
- Fried just once in oil or lard to develop unique texture
The term “refried” comes from the Spanish “refritos,” meaning “well fried” or “intensely fried.” So while the name is confusing, rest assured your refried beans are only seeing the skillet once!
What are refried beans?
Refried beans are a staple of Mexican and Tex-Mex cuisine. It’s basically a dish made of boiled beans that have been mashed into a paste and then baked or fried. Notice that there’s only one frying, maximum, in the process.
We got the word “refried beans” from the Spanish word for the dish, “frijoles refritos,” which means “fried beans.” The word “refritos” actually means “warmed over,” but it looks like it could also mean “refried,” so the misunderstanding began.
What kind of beans are refried beans?
In Tex-Mex cuisine, when we’re talking about refried beans, we’re usually talking about pinto beans. However, in other cuisines, all manner of beans can be used. That being said, black beans are great for refried beans. You can also use red kidney beans, pole beans, or any other bean you want.
Are refried beans actually fried?
FAQ
Are canned refried beans actually fried?
Why are they called refried beans if they’re not fried?
Are refried beans actually fried twice?
Are refried beans unhealthy?