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Encyclopedia > Refried beans

Refried beans (frijoles refritos) is a dish of cooked and mashed beans and a traditional staple of Mexican cuisine, Latin American cuisine, and the cuisine of the Southwestern United States. It has been suggested that this article or section be merged with Legume, Pulse (legume) and Fabaceae (Discuss) Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... This article does not cite any references or sources. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... Southwestern cuisine is food styled after the rustic cooking of Texas, Oklahoma, New Mexico, Arizona, Nevada, Utah, and Colorado. ...

Refried beans
Refried beans


Image File history File links Metadata Size of this preview: 800 × 581 pixelsFull resolution (1000 × 726 pixel, file size: 117 KB, MIME type: image/jpeg) Taken by drywontonmee on 11-06-2007 This picture should be in Refried beans article. ... Image File history File links Metadata Size of this preview: 800 × 581 pixelsFull resolution (1000 × 726 pixel, file size: 117 KB, MIME type: image/jpeg) Taken by drywontonmee on 11-06-2007 This picture should be in Refried beans article. ...

Ingredients and preparation

Refried beans are prepared with either black or pinto beans. Once the beans have been prepared charola style (i.e. the raw beans are soaked overnight and then stewed) they are drained of most of the remaining liquid, converted into a paste with a bean masher (same as a potato masher, or in its absence, a fork or the back of a large flat spoon) and fried with lard or vegetable oil, typically in a cast iron pot or skillet. Often, onion, garlic, and spices are sautéed in the oil before the beans are added. The cooked beans are then partially or completely mashed and bean or chicken/vegetable stock is added if the consistency is too dry. Binomial name L. “Navy Bean” redirects here. ... Binomial name L. “Navy Bean” redirects here. ... A potato masher, with a zig-zag wire crushing head For the hand grenade, see Model 24 grenade. ... Lard refers to pig fat in both its rendered and unrendered forms. ... It has been suggested that this article or section be merged with cooking oil. ... Binomial name L. Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Spice (disambiguation). ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ...

They may also be served as a side dish accompanying a larger meal, or rolled in a tortilla to form a bean burrito. Two cooked flour tortillas. ... An American-style burrito A burrito or taco de harina is a type of food found in the cuisine of Mexico and the American-style Tex-Mex cuisine. ...

In the US, refried beans have become a very popular dip for corn tortilla chips, while this usage has never really caught on in its native Mexico. Refried beans are also a primary ingredient in many tostadas, chimichangas, and pupusas recipes. In addition, they are a typical ingredient in layered dips, such as seven layer dip, in nachos, and are especially implied when a dish is referred to as nachos grande. A dip is a common condiment for many types of food. ... Tostada is a Spanish word translating to toasted in English and, in Mexican cuisine, refers to a flat tortilla that is toasted or deep fried. ... The Chimichanga, or chivichanga, (pronounced chimmy·CHAHN·guh ) is a deep-fried burrito that originated in Northern Mexico (Ciudad Juarez in Chihuahua) and later became popular across the border, especially in Arizona. ... A pupusa is a thick, hand-made corn tortilla (made using masa, a corn flour used in Hispanic foods, or rice flour) that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork rind (chicharrones), chicken (pollo), refried beans (frijoles... Seven layer dip is the name of an American appetizer based on common ingredients in Tex-Mex cuisine. ... “Nacho” redirects here. ...

A typical dish, similar to enchiladas is enfrijoladas wherein slightly fried tortillas are slathered in the bean paste from frijoles refritos. An enchilada is a traditional Mexican dish, typically made with a corn (maiz) tortilla dipped briefly in hot lard or oil to soften then dipped in the chosen enchilada sauce. ...


Refried beans (common in Central and South American cuisines) are not, despite their name, fried twice. So why 'refried'? Diana Kennedy asserts that it's due to a mistranslation of their original Spanish name 'frijoles refritos'. The 're-' of 'refritos' is a prefix common in Mexican dialects, applied to give emphasis to words. 'Frijoles refritos' means 'very fried' not 'refried' beans.

The English term "refried", often interpreted as "fried again", is a mistranslation of the Spanish prefix re- as a shortening of the word "refrito", meaning "over". In fact, the beans are fried only once and the term refrito is actually a reference to overfrying the bean paste so that it dries out to retain a shape for serving purposes:

Several people have asked me why, when the beans are fried, they are called refried. Nobody I asked in Mexico seemed to know until quite suddenly it dawned on me. The Mexicans have a habit of qualifying a word to emphasize the meaning by adding the prefix re-. They will get the oil very hot (requemar), or something will be very good (retebien). Thus refrito beans are well fried, which they certainly are, since they are fried until they are almost dry.[1]


  1. ^ Kennedy, Diana. The Cuisines of Mexico, revised edition. Harper & Row, 1986. p. 272

External links

  Results from FactBites:
Northarvest Bean Growers Association - Dry Edible Beans (4725 words)
Although the dry bean market has been relatively stagnant the past few years, domestic disappearance in 2002 is estimated to have increased due to such things as the cold winter and the weak economy spurring a move to less expensive sources of protein.
Refried pintos and limas appear to be the most favored bean of this group as they consume nearly 12% of the national total for each.
However, teenagers are important consumers of refried beans (account for 23% of the market), with males and females each consuming about twice as much as their proportion of the population.
Dehydrated refried bean product and methods of manufacture - Patent 4735816 (5547 words)
The soaking of the beans is generally done since the leguminosae are generally of a dried bean variety and thus soaking eases or reduces the natural wax coating and also allows or increases the permeability of outer skin of the leguminosae and thus aids in the particular cooking of the beans.
The beans are thereby dried to approximately seven to ten percent moisture by weight of the original dryed beans and, thus, result in a higher yield from the beans processed.
It is important to note that the reduction in bean size caused by the splitting procedure optimizes the efficiency of the overall process by enabling a substantial reduction in the subsequent cooking time required to thoroughly cook the beans.
  More results at FactBites »



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