Tasty Mexican Refried Beans
Introduction
Refried beans are more than just a staple in many households—they’re a journey through history and culture. They find their origins rooted in Mexican and Tex-Mex cuisines, bringing with them flavors that have been cherished for generations. People often think they were named for being “fried again,” but the name actually comes from “frijoles refritos,” which means “well-fried beans.”
In their journey from traditional Mexican kitchens to tables worldwide, refried beans have adapted to regional tastes. Across Latin America and the United States, you’ll find variations that reflect local ingredients and culinary traditions. Mexicans might stick with pintos or black beans, while in some regions of the U.S., you’ll see them made with red kidney beans or even pink beans, highlighting the versatility and adaptability of this dish.
Refried beans carry significant cultural weight in Latin American cuisine. They’re not just a side; they’re woven into the very fabric of traditional meals. From the omnipresent Mexican burrito to the Guatemalan desayuno chapin—a hearty breakfast—they symbolize comfort and home. Important in celebrations and everyday meals, refried beans offer not just taste but nostalgia, linking past generations to present ones through shared culinary practice.
Crafting the Perfect Refried Beans: Techniques, Ingredients, and Health Benefits
Creating refried beans at home can transform your meals, adding depth and authentic flavor. To achieve that rich, creamy texture and taste, start with cooked beans of your choice. Pinto beans are classic, but black beans offer a robust alternative. Save some of that flavorful cooking water—it’s your secret weapon for perfect consistency later.
A key step in crafting authentic refried beans is frying them with a bit of fat. Lard is traditional, delivering that signature taste, but for a lighter touch, vegetable oil, butter, or bacon grease works just fine. Heat the chosen fat in a skillet, add in some onion and garlic for aromatic depth, and then mash your beans directly in the pan. Or you can do what I do and cook most of the ingredients in a pressure cooker to get even more robust flavor from the onions and garlic.
Spicing it up is where you can inject your personal flair. Common additions include garlic and cumin Taste as you go—this is a personalized process, and there’s room for creativity.
Beans are nutritional powerhouses, boasting fiber, protein, and a load of vitamins. When refried wisely, they can still fit into a balanced diet. Opt for healthier fats and watch the salt, and they’ll be just as wholesome as they are delicious.
Once you’ve got your refried beans ready, the serving possibilities are endless. Spread them in quesadillas, layer them in tostadas, or use them as a dip with tortilla chips. Even as a filling in burritos or on top of enchiladas, they bring a comforting and familiar touch to any dish.
Ingredients
- 2 cups dried pinto beans
- 1 medium onion diced
- 3 garlic cloves minced
- 4 1/2 cups water (for instant pot)
- 1 tsp cumin
- 1/2 tsp oregano
- 3 tbsp lard (manteca)
- 1/2 tbsp salt (more to taste as needed)
Instructions
- Remove damaged beans and rocks from pinto beans
- Soak pinto beans for 8 hours or overnight in water just 2 inches above beans
- Add 4 1/2 cups of water to an instant pot
- Drain soaked beans and add beans to instant pot
- Add chopped onion and minced garlic to the instant pot with water and beans
- Set instant pot to “sealed,” press the “beans” setting and set to pressure cook for 20 minutes
- Once finished, release pressure on instant pot
- Remove excess water from beans according to your desire
- Pour beans and leftover bean water into a pot over high heat on stove
- Mash beans with spoon or use a portable hand blender
- Add cumin, oregano, lard, and salt to the pot.
- Bring pot to a boil making sure to scrape beans on side of pot back into beans
- Reduce heat to simmer, cover and simmer for 20 minutes, stirring ocassionally
- Serve inside of tacos, or on the side with Mexican rice
Enjoy!