This beautiful staple South American dish is wonderful served with steak and eggs for a weekend breakfast or brunch. Especially great when you want to treat or impress someone.
The Ultimate Guide to Refried Beans: History, Recipe, and Cooking Tips
Refried beans are a staple in Mexican cuisine, loved for their rich flavour and versatility. Whether you’re looking to add a creamy side dish to your tacos, enhance your burrito bowl, or enjoy a simple yet satisfying snack, refried beans are a must-have in your kitchen. This article dives into the history of refried beans, a delicious recipe for making them at home, and tips for achieving the perfect texture and flavour every time.
What Are Refried Beans?
Contrary to what the name suggests, refried beans aren’t “fried twice.” The term comes from the Spanish phrase “frijoles refritos,” which translates to “well-fried beans.” The beans are cooked, mashed, and then fried or sautéed in oil, often with added seasonings like garlic, onions, cumin, and chili powder. The result is a creamy, flavourful dish that pairs well with a variety of Mexican foods.
History of Refried Beans
Refried beans have a deep-rooted history in Mexican cuisine, with origins dating back to indigenous cultures that cultivated beans as a primary source of nutrition. Pinto beans, one of the most common varieties used, have been a staple in Mexican kitchens for centuries due to their availability and nutritional value. The process of cooking and mashing beans likely began as a way to stretch simple ingredients into hearty, filling meals.
As Spanish influences merged with indigenous Mexican cooking traditions, refried beans became a popular side dish and main ingredient in countless regional recipes. Today, they’re enjoyed not just in Mexico but across the globe, from casual street food stalls to high-end Mexican restaurants.
Why Make Refried Beans at Home?
While canned refried beans are convenient, homemade refried beans are healthier, more flavourful, and surprisingly easy to prepare.
Homemade refried beans also allow you to use different types of beans. While pinto beans are traditional, black beans, kidney beans, or even white beans can be substituted for a unique twist on this classic dish.
Refried Beans Recipe: How to Make the Best Refried Beans
This chef-led recipe will walk you through making creamy, authentic refried beans in just a few simple steps. For those looking for a step-by-step guide, here’s everything you need to know to whip up a batch of the best refried beans.
Refried beans are more than just a side dish—they’re a flavourful and nutritious part of any Mexican meal. Whether you’re preparing a full-on Mexican feast or looking for a simple snack, refried beans offer versatility, rich flavour, and a connection to a centuries-old culinary tradition. Plus, by making them at home, you can enjoy a healthier, fresher version than anything you’ll find in a can.
PrintRefried Beans
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
Ingredients
For the beans
- 250g dried pinto beans
- 1 tsp bicarbonate of soda
- 1 shallot, peeled and halved
- 1 clove garlic
- 2 dried red chillies
- 2 bay leaves
- 2 sprigs of thyme
- 4 spring onion tops (or a leek top)
For the frying
- 50g bacon or pork fat (we used left over from a roast pork belly)
- 200g smoked bacon trimmings or lardons
- 1 large onion, chopped
- 2 bay leaves
- 2 dried chillies
Instructions
- Soak the beans overnight (or for at least three hours) with plenty of cold water in a large bowl (they will expand) and the teaspoon of bicarbonate of soda
- Drain the beans and discard the water. Place them in a medium sized pan with 2.5 litres of water, the shallot, garlic clove, thyme, dried chillies, bay leaves and spring onion tops. Bring to the boil and simmer, part-covered for 45 minutes to an hour until tender.
- Meanwhile heat the pork fat in frying pan, add the lardons and fry to render the fat completely. Add the copped onion, some salt and pepper, the bay leaves and chilled and fry for a 5 or so minutes until the onions are soft and sweet.
- When your beans are ready, fish out the aromatics, but keep the cooking liquid. From your frying pan remove the chillies and bay leaves, and spoon in the beans along with a little cooking liquid.
- Give the whole lot a good mash until you achieve a texture somewhere between chunky and creamy (you could blend the lot if you wanted to go smooth). Check for seasoning.
- Serve with a steak, fried egg and, of course, your favourite chilli sauce.
