Refried beans

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Refried beans (from Spanish: frijoles refritos, lit. 'rehashed or warmed-over beans') is a dish of cooked and mashed beans that is a traditional staple of Mexican[1] 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 English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the reheating and mashing of the beans.

In this dish, after being boiled and then mashed into a paste, the beans are fried or baked, though as they are fried only once, 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

In

Epazote is a common herb used to add flavor to the dish.[3] It is also a carminative (i.e. it reduces the intestinal gas associated with beans).[4]

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

dip for corn 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, or in nachos
.

See also

References

Wikimedia Commons has media related to Refried beans.
Wikibooks Cookbook has a recipe/module on
  1. ^
    ISBN 0-684-84186-X
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  2. ISBN 978-0-316-05315-0
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  3. ^ "How to Make Great Refried Beans". Serious Eats. Retrieved 16 January 2016.
  4. ^ "Mexican Magic: Epazote's Special Flavor". Serious Eats. 4 February 1998. Retrieved 16 January 2016.
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