Refried beans

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Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican cuisine. Refried beans are also popular in many other Latin American countries.

Name[edit | edit source]

Despite the name, refried beans are not fried twice. The term comes from the Spanish name frijoles refritos which actually means "well-fried beans", not "refried".

Preparation[edit | edit source]

Refried beans are usually prepared with pinto beans, but any variety of beans can be used, including black beans, navy beans, or kidney beans. The beans are first boiled and then mashed into a paste. The paste is then fried with onion and garlic until it reaches a thick consistency. Some recipes may also include chili peppers, cumin, or coriander.

Serving[edit | edit source]

Refried beans are often served as a side dish accompanying a larger meal, or as a component of dishes such as burritos, nachos, and tostadas. They can also be used as a dip for chips or other snacks.

Nutritional Value[edit | edit source]

Refried beans are high in protein and fiber, and can also provide a good source of iron and potassium. However, they can also be high in fat and sodium, especially if prepared with lard or bacon fat.

Variations[edit | edit source]

There are many variations of refried beans. In Mexico, they are sometimes topped with cheese or a sauce. In the United States, a "refried bean dip" often includes ingredients such as cream cheese and chili peppers.

See also[edit | edit source]

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