Refried beans, or frijoles refritos, are a beloved staple in Mexican cuisine, known for their creamy texture and rich, savory flavor. Despite the name, they aren’t actually “fried twice.” The term refritos comes from the Spanish prefix re (meaning “well” or “thoroughly”) and fritos (meaning “fried”). So frijoles refritos translates more accurately to “well-fried beans.” No matter how they got their name, there’s no denying that when you go out for Mexican food in NH, your meal isn’t complete without a side of refried beans!
Let’s take a closer look at this staple of Mexican food, followed by an easy recipe to make refried beans at home!
The Ancient Roots of Refried Beans
The roots of refried beans trace back to pre-Columbian times, when indigenous peoples in Mesoamerica cultivated and consumed various legumes, particularly black beans and pinto beans. Beans were a crucial part of the milpa system, an agricultural trio that included beans, corn, and squash, providing balanced nutrition and promoting soil health.
European Influence and New Ingredients
After the Spanish arrived in the New World, they introduced lard and European seasonings to Mexican cooking. These additions influenced the traditional method of frying cooked beans in fat—typically pork lard—until soft and flavorful. Over time, regional variations developed: northern Mexico favors pinto beans, while black beans are more common in the south and in coastal areas.
Today, you’ll find refried beans in tacos, burritos, tostadas, and even as a simple side dish. They’re nutritious, affordable, and easy to make at home. Try this easy recipe to make them for yourself!
Easy Refried Beans Recipe
Ingredients:
- 2 cups cooked pinto or black beans (or 1 can, drained and rinsed)
- 2 tablespoons lard, bacon grease, or vegetable oil
- ¼ cup diced onion
- 2 cloves garlic, minced
- Salt to taste
- Optional: chili powder or cumin for extra flavor
Instructions:
- In a skillet, heat the fat or oil over medium heat. Add the onion and cook until soft and translucent.
- Stir in the garlic and cook for another 30 seconds, just as it becomes aromatic.
- Add the beans and a splash of water or broth. Mash them with a potato masher or the back of a spoon until mostly smooth.
- Cook for another 5 to 10 minutes, stirring frequently, until thick and creamy. Add more liquid if needed.
- Season with salt and spices to taste.
Enjoy your refried beans with rice, tortillas, or your favorite Mexican dish!