If youre a fan of Mexican food, youve probably eaten refried beans quite a few times. This food is a common accompaniment to burritos, tacos, and other tasty Tex-Mex or Mexican dishes. In addition to being filling and tasty, beans are full of nutrients that are good for your health. The pinto bean is where refried beans come from. They are high in fiber, protein, and minerals like iron and zinc. These nutrients support good heart health, help regulate blood sugar, and promote healthy digestion.
Refried beans, which are called frijoles refritos in Spanish, are thought to have come from northern Mexico about a hundred years ago. You can add spices like cumin and chili powder to refried beans, but you can also fry them with onion and garlic for even stronger flavors. When you hear the word “refried beans,” most people think it means the beans have been fried twice. However, this belief actually stems from a common misunderstanding of the Spanish language.
Refried beans hold a special place in Mexican and Tex-Mex cuisine. The creamy, satisfying side dish can be found in countless tacos, burritos, nachos and more. But despite their popularity, the origins of refried beans remain shrouded in mystery. Who exactly discovered this iconic food?
The history of refried beans offers some intriguing clues, but no definitive answers. Let’s explore some of the leading theories about the ancestral home of refried beans.
Indigenous Roots in Mesoamerica
Many food historians believe that refried beans originated with the ancient indigenous cultures of Mesoamerica between 2500 BCE and 300 CE Beans were one of the staple crops grown by civilizations like the Maya, Aztec and others in the region during this era
Archaeological evidence shows that beans were a primary food source across ancient Mesoamerican societies. The traditional process used was to boil beans into a mushy paste, which was then shaped into patties or balls to make them portable This early version of refried beans provided important protein and nutrients
Several Mesoamerican cultures, including the Maya, were known to fry or roast bean patties directly on cookstones. This primitive style of “refrying” beans likely evolved over centuries into the dish we know today. The indigenous people of Mexico domesticated beans and innovated preparation techniques that may have ultimately resulted in refried beans
Shaping by Spanish Influences
When the Spanish arrived in Mesoamerica in the 16th century, they introduced new ingredients and cooking methods that transformed refried beans. Most significantly, their use of lard for frying quickly became integral to preparation.
Instead of simply roasting bean patties on stones, frying the patties in lard probably emerged as a technique during this era. Spanish colonizers also brought tools like metal pots and utensils that enabled new cooking methods. They likely introduced ingredients like onions, garlic, cumin and cilantro to complement the beans.
Over time, refrying the beans in lard with aromatic ingredients melded indigenous and Spanish culinary influences into what became the modern refried bean recipe. The Spanish term “frijoles refritos” translates to “well-fried beans,” offering a clue into how the technique developed.
Migration and Evolution in Mexican Cuisine
In the centuries after colonization, refried beans became a staple in Mexican cooking. As an inexpensive food made from staple ingredients, refried beans sustained families across the country. Regional variations emerged based on bean varieties and local flavors.
Different types of beans used include pinto, black, Peruvian and anasazi beans. Chili peppers, cheese, herbs and other ingredients were incorporated based on availability. Refried beans ultimately became an iconic side dish across Mexico.
From rural towns to Mexico City, refried beans are found in an array of national and regional cuisines. They also migrated north and became integral to Tex-Mex cooking. The popularity of Mexican restaurants ultimately exposed refried beans to a global audience.
Homemade vs. Canned: Keeping Tradition Alive
Traditionally, refried beans were freshly made at home, but canned versions became widely available by the early 20th century. For the sake of convenience, canned refried beans became commonplace, though some argue they dilute the flavor of homemade.
To revive traditional refrying techniques, some restaurants and home cooks are returning to homemade beans flavored with lard or bacon fat. Starting with dried pinto or other beans, simmering them from scratch and refrying them adds back old-fashioned flavor.
Whether you prefer the ease of canned or the authentic taste of homemade, refried beans remain a beloved staple on Mexican tables and restaurant menus alike. Uncovering their centuries-old indigenous roots and evolution reminds us why they have stood the test of time.
The Mystery Endures
So who really discovered refried beans? The true origins remain uncertain, though indigenous Mesoamericans likely created early ancestral versions of the dish. Spanish colonists then influenced the recipes, while Mexican cooks refined techniques and popularized refried beans over the centuries.
The mystery of who first refried beans may never be solved conclusively. But what is clear is that they emerged from a fusion of cultures and ingredients. This iconic food intertwines Mexico’s indigenous heritage with its complex colonial history. Through ongoing cultural exchange, refried beans continue to evolve while remaining a mouthwatering staple.
Regarding the ‘re’ in refried beans
Both English and Spanish share the prefix re, as illustrated by the words refritos and refried. However, the prefix does not mean the same thing in English as it does in Spanish. To English speakers, re is typically understood to mean again. As a result, most assume that refried beans are fried two separate times during the cooking process. In Spanish, the prefix actually translates to very. Accordingly, refritos are not fried two times, but they are very fried.
In addition to canned beans, you can also use dried beans to make this dish. In this case, it’s best to soak the beans before cooking them to make sure they get the right texture. The beans must also be boiled in water before they are fried so that they can be mashed into a paste while they are cooking. Do not forget to save some of the water from the boiled beans to add to the pan with onions and seasoning. What can you do to make canned beans taste better if you’re short on time and want to use them for dinner?
Food Tech: Refried Beans | History
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