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Refried beans, a traditional Mexican dish, are often made with pinto, black, or red beans and mashed into a paste before being fried in oil or lard. The name is a mistranslation, as the beans are not actually fried twice. They are a popular and versatile dish in Mexican and Tex-Mex cuisine.
Frijoles is the Spanish word for beans. The term frijoles is often used loosely to refer to frijoles refritos, or refried beans, which is a traditional variety of cooked beans common to Mexican cuisine, especially Northern Mexico and American Tex-Mex. There are many regional variations in preparing refried beans in Mexico, Texas, and other southwestern areas of the United States.
The name refried bean is largely a mistranslation of the Spanish frijoles Mexican refritos, as the Mexican Spanish prefix does not suggest the repetition inherent in the English language ri. This poor translation is presumably the result of a lack of familiarity with the Mexican variety of the Spanish language since, as in English, Old World Spanish also signifies repetition. As a result of this mistranslation, many English speakers assume that refried beans are double-fried rather than just deep-fried.
Preparing refried beans may involve soaking the beans in water overnight, which is optional, and then stewing the raw beans — dipped or not. The cooked beans are then drained and mashed into a paste with a potato masher, fork or spoon, or pressed through a sieve. Vegetable or chicken stock, or just a small amount of water drained from cooking the beans, is often added to bean purées to prevent overdrying. Next, the mashed beans are fried in vegetable oil or lard and seasoned during the frying process. Salt and other spices are commonly used to season bean paste during frying.
In general, the main variation in different types of regional frijoles refritos is the type of beans used. Pinto beans are most commonly used in northern Tex-Mex and Mexican refried beans, as well as Mexican cuisine of the American Southwest. In several regions of Mexico, both black and red beans are often the basis of frijoles refritos. Some varieties of refried beans also combine two or more types of beans for a more complex flavor.
Frijoles are a common meal in Mexican homes due to ease of preparation and flexibility in terms of serving. They can serve as the main portion of a meal, fill a burrito, or serve as a flavorful side to other appetizers. In Mexican Tex-Mex or American Southwestern cuisine, refried beans are often served alongside rice as a side dish for a wide variety of appetizers. They also work well as a dip for french fries or paired with seasoned meats, such as ground or chopped beef, chicken or pork in burritos.
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