Refried Beans Have A Misleading Name

Though, visually, they don't look like anything exceptional, the creamy texture and rich flavor of refried beans are a staple side dish that never disappoints. Traditionally served with red rice in Mexico, they are one of the best sides to serve with chilaquiles, as well as other staples like nachos or burritos, and make for a savory addition. Making them at home isn't challenging, but the name is somewhat misleading. When some folks set out to cook the classic south of the border accompaniment, they are understandably under the false impression that the legumes get fried twice, but that's not the case.

The term "refried" is derived from the Spanish name for the dish – frijoles refritos. The prefix re- in refritos doesn't translate to "again." It Spanish, it actually refers to the preparation — where frijoles charros, for example, are boiled in broth, frijoles refritos are boiled, mashed, then cooked with lard. One could view that as twice cooked, perhaps, but not twice fried. 

There are two ways to make this standard Mexican side dish, depending on the type of beans used. It's traditionally made with pinto beans, but you can choose between the dry or canned variety. Either method works, though going with canned will save you a bit of time. If you choose to go the dried route, it's imperative to soak the beans before cooking them. Dried beans can be dirty, and bags sometimes even contain debris like small rocks that need to be picked out. Additionally, soaking them will reduce the amount of phytic acid in them, which will make them more tender and you less gassy afterward. After soaking them, they need to be cooked on the stove for two to three hours.

Once they are cooked, or you've pulled a couple of cans from the pantry, you'll want to start sautéing your aromatics in fat. Place onions and garlic – along with any other aromatics you want to include – in a pan with bacon fat, oil, or butter over heat. When the onions are translucent, add the beans and a flavorful broth or water to the pan. Use a versatile potato masher to smash the beans while simmering until they take on a velvety texture, then supplement any additional seasonings you would like to incorporate. Let the mix simmer for a few minutes until all the seasonings blend into the dish.

While refried beans are generally made with pintos, they aren't the only type that works. Canned black beans can be refried as well (though they are still only fried once). Frijoles negros – the Spanish name for black beans – are commonly used to make the side dish in the Mexican state of Oaxaca. They will be denser and richer than pintos, so adjust your seasonings accordingly if you choose to use them. It's also common to smooth out the mash with a bit more lard or butter. Bayo beans would also work, but varieties like kidney or fava shouldn't be used to make refried beans.

You can also add various aromatics during the initial sautéing of garlic and onions to elevate the depth of flavor. Serrano peppers are a popular choice. Keep in mind that you aren't trying to impart any heat to the dish, so leave peppers like these whole when sautéing them so it doesn't become too spicy.

Once completed, the dish will keep in the refrigerator for three to four days. If you can't polish them off in that time frame, they can also be frozen for up to three months. Upon taking them out to reheat them, you'll want to mix in some water and oil to make sure the creamy consistency remains intact. This quick reheating process is the only time the misleading name becomes a bit more accurate as the refried beans are then being fried for a second time.