Refried beans

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

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

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

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

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

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

• Mexican cuisine
• Pinto beans
• Black beans
• Navy beans
• Kidney beans