How exactly are refried beans made?

Question

Are they fried or what? Why are they called that?

Thanks!!

Answer 1

Refried beans
Although food historians generally agree that new world beans played an important culinary role dating back to ancient times, the history behind refried beans seems to be a modern matter of semantic confusion.

"Refried beans. A Mexican-American dish of mashed cooked pinto beans, usually served as a side dish or as a filling for various tortilla preparations. The term "refried" is actually a mistranslation from the Mexican "frijoles refritos," which means "well-fried beans," a distinction first mentioned in Erna Fergusson's Mexican Cookbook (1934), but "refried" has remained in common parlance with regard to this dish."
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman] 1999 (p. 268)

"Refried beans is the misleading translation of a term very familiar in Spanish-speaking countries of Central and South America; frijoles refritos. This refers to beans which have first been cooked in water and are subsequenty fried. There is no question of their being fried twice, i.e. literally refried. Diana Kennedy (1986) has explained the matter: "Several people have asked me why, when the beans are fried, they are called refried. Nobody I asked in Mexico seemed to know until quite suddenly it dawned on me. The Mexicans have a habit a qualifying a word to emphasize the meaning by adding the prefix re-. They will get the oil very hot (requemar), or something will be very good (retebien). Thus refrito beans are well fried, which they certainly are, since they are fried until they are almost dry.""
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 657)

"During all my years of living in Mexico and teaching Mexican cooking in New York, I (like everyone else) have thought of frijoles refritos as refried beans. Several people have asked me why, when the beans are fried, they are called refried. Nobody I asked in Mexico seemed to know until quite suddenly it dawned on me. The Mexicans have a habit of qualifying a word to emphasize the meaning by adding the prefix re-. They will get the oil very hot (requemar), or something will be very good (retebien). Thus refrito means well fried, which they certainly are, since they are fried until they are almost dry. I am glad to day that Santamaria in his Diccionario de Mexicanismos bears this out, but I am embarrassed that it has taken me so long for the light to dawn."
---The Cuisines of Mexico, Dinana Kennedy [Harper Row:New York] 1972 (p. 282)

Compare these recipes


[19th century]
"Para frijoles refritos (Refried beans)
These are stewed with more lard and good broth. Add sliced or grated cheese when served."
---Encarnacion's Kidtchen: Mexican Recipes from Nineteenth-Century California, Encarnacion Pinedo, edited and translated by Dan Strehl [University of California Press:Berkeley CA] 2003 (p. 132)

[1982]
"Frijoles Refritos (Refried beans)
Left over beans lose their flavor unless fat is added when reheated. If left over beans have not been mashed, mash them; melt enough fat (1 T. For every cup) and fry beans in it. A little grated cheese added will give them a special flavor."
---The Good Life: New Mexico Traditions and Food, Fabiola Cabeza de Baca Gilbert, 2nd edition [Museum of New Mexico Press:Santa Fe NM] 1982 (p. 63)
[NOTE: This book notes the pinto (spotted) bean and the bolita (round light brown bean) are the varieties widely used in New Mexico.]

Answer 2

I'm Mexican and this is how my mom and family make refried beans. After the beans have been cooked, in a skillet add some oil and onions ( diced or sliced whichever you prefer ) cook the onions till they're brown, then add the beans, mash them up let it cook for a few minutes and that's it...you've got your refried beans !!! We eat black beans more than pinto beans.

FYI...Adding chilli powder and coumin is not the authentic Mexican refried beans....that will be Tex-Mex.

Answer 3

Refried Beans
Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (canned)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper


Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

Yield: 4 servings

Answer 4

INGREDIENTS
1 pound dry pinto beans, rinsed
2 tablespoons minced garlic, divided
1 medium tomato, diced
2 tablespoons ground cumin
1 tablespoon chili powder
2 tablespoons olive oil
salt to taste
DIRECTIONS
Place the beans in a large saucepan, and cover with an inch of water. Place over high heat, and bring to a boil. When the beans have come to a boil, drain, and return them to the same pot. Cover the beans with 2 inches of water, and stir in 1 tablespoon of garlic, the tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until the beans are very soft, about 3 hours and 45 minutes, adding water as needed.
Once the beans have cooked, mash them with the remaining tablespoon of garlic, the oil, and salt to taste; use additional water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally. Serve.
authentic refried beans are made with lard instead of oil.. but these are much better for you.

Answer 5

Refried Beans
Ingredients
1/2 cup vegetable oil or lard
2 cups cooked Pinto Beans (recipe follows)
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
1/8 teaspoon pepper


Instructions
Heat lard in 10-inch skillet over medium heat until hot. Add Pinto Beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more oil to skillet if necessary; cook and stir until a smooth paste forms, about 5 minutes. Garnish with shredded cheese if desired.

Yield: 4 servings

Pinto Beans
4 cups water
1 pound dried pinto or black beans (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1/4 cup vegetable oil
2 cloves garlic
1 slice bacon
1 teaspoon salt
1 teaspoon cumin seed


Instructions
Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to beans to cover. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 2 hours. (Add water during cooking if necessary.) Drain; reserve broth for recipes calling for bean broth. Cover and refrigerate beans and broth separately; use within 10 days.

Yield: 8 servings

Answer 6

first you cook the beans then u serve them and u take the leftovers cook them again and mash them up. thats how u make refried beans.

Answer 7

As it sounds. Cooked beans and you refried them.

Answer 8

start by soaking your pinto beans over night
pour off that water - then add water to directions and cook
- after cooking - allow to cool and place in the refridgerator overnight

now bring up to temperature and let simmer for two hours =
adding the sauces or spices you want to taste

the secret - is the 2nd overnight in the refridgerator
works for black beans, too

best of luck!

Answer 9

cook a pot of beans. let them sit for at least 24 hours. remove beans from pot, spread them out on a hard flat surface. then you use a rolling pin and mash them up. re fry in a skillet, using garlic butter. you can top them with salsa etc

Answer 10

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