What are the ingredients in refried beans?

While the English name 'refried' is a mistranslation of the Spanish frijoles refritos, which means 'well-fried,' the simplicity of the core ingredients in refried beans is what creates their rich flavor and signature creamy texture.

Quick Summary

This article explores the fundamental components of refried beans, detailing the beans, fats, and seasonings used in both homemade and store-bought versions.

Key Points

• Core Ingredients: The basic components of refried beans are pinto or black beans, cooking fat (lard or oil), and seasonings like onion, garlic, cumin, and salt.

• Traditional Fat: Lard is the traditional cooking fat used for an authentic, rich flavor, while vegetable oil or olive oil are used for vegetarian or vegan versions.

• Homemade vs. Canned: Homemade refried beans offer superior flavor, control over sodium, and customizable texture, while canned versions prioritize convenience and consistency.

• Flavor Boosters: Optional ingredients like fresh cilantro, lime juice, cheese, or hot peppers can be added to enhance the flavor profile and customize the dish.

• Not 'Refried': The name is a mistranslation from the Spanish frijoles refritos, meaning 'well-fried,' as the beans are typically only fried once.

• Texture Control: The desired texture, from chunky to creamy, can be achieved by controlling the mashing process using a potato masher or blender.

Core Ingredients of Refried Beans

Refried beans, a beloved staple in Mexican and Tex-Mex cuisine, owe their delicious, comforting flavor to a few key components. At its heart, the recipe is simple, but slight variations in ingredients can produce dramatically different results, from rich and savory to light and fresh. The fundamental building blocks are the beans themselves, the cooking fat, and a selection of aromatic vegetables and spices.

Beans

• Pinto Beans: The most traditional and common choice for making refried beans. Pinto beans cook down to a naturally creamy and tender consistency, making them ideal for mashing. Their mild, earthy flavor is the perfect canvas for layering other ingredients.
• Black Beans: A popular alternative, especially in southern Mexico and the Caribbean. Black beans produce a richer, earthier-tasting refried bean and are often slightly chunkier in texture when mashed.
• Other Varieties: Other bean types, such as kidney beans or peruano beans, can also be used, depending on regional traditions and personal preference.

Fat

• Lard (Pork Fat): For a rich, deeply savory, and authentic flavor, lard is the fat of choice in many traditional recipes. It adds a distinct richness that is difficult to replicate with other fats.
• Bacon Fat: Similar to lard, bacon fat imparts a smoky flavor that many home cooks enjoy.
• Vegetable Oil (or Olive Oil): This is a healthier, more neutral option, and is used to create vegetarian and vegan versions of the dish.

Aromatics and Seasoning

• Onion and Garlic: The flavor base of most refried bean recipes. Sautéing finely chopped onion until translucent before adding minced garlic builds a deep foundation of savory flavor.
• Cumin: Ground cumin provides a signature warm, earthy flavor that is essential to the classic refried beans profile.
• Chili Powder and Oregano: Often added for extra complexity and a touch of smoky heat. Dried Mexican oregano is preferred for its distinct flavor.
• Salt: Essential for seasoning and bringing out the other flavors. The amount needed varies based on whether canned or dried beans are used, and personal taste.
• Water or Broth: A crucial liquid for cooking and mashing the beans to the perfect consistency. For homemade versions, reserving the bean cooking liquid is common.

Homemade vs. Canned Refried Beans

There are notable differences between making refried beans from scratch and using the convenient canned version. These variations impact flavor, texture, and nutritional value.

Feature	Homemade Refried Beans	Canned Refried Beans
Ingredients	Whole, cooked beans (pinto or black), your choice of fat (lard, oil), fresh aromatics (onion, garlic), and spices (cumin, chili powder).	Cooked beans, water, fat (lard or vegetable oil), salt, onion powder, garlic powder, spices. May contain preservatives.
Flavor	Richer, deeper, and more authentic. Allows for customization of spice levels and seasonings.	Generally milder, with a more standardized flavor profile. Can sometimes taste slightly metallic or have a 'canned' flavor.
Texture	Varies based on mashing technique—can be chunky or smooth. Often creamier due to proper cooking of the beans.	Uniformly smooth or pasty. Texture is consistent across batches.
Sodium	Completely controllable. You can add salt to your preference, resulting in a healthier option.	Typically high in sodium. Varies by brand, but generally higher than homemade.
Time	Takes longer due to cooking the dried beans from scratch. Can be quicker if starting with canned beans.	Very quick and convenient. Ready to heat and serve immediately.
Cost	More cost-effective, especially when buying dried beans in bulk.	Can be slightly more expensive per serving than making from scratch.

Versatile Ingredient Add-ins

• Fresh Cilantro: Adds a bright, herbal freshness when stirred in just before serving.
• Lime Juice: A splash of freshly squeezed lime juice adds a zesty, acidic finish that cuts through the richness of the beans.
• Cheese: Grated cheese, such as cotija, cheddar, or Monterey Jack, can be sprinkled on top of hot beans to melt into a decadent topping.
• Peppers: Finely chopped jalapeño or serrano peppers can be sautéed with the onion for a spicier version. For a smoky heat, a little chipotle powder works well.

Making Your Own Refried Beans: A Simple Method

1. Prepare the beans: For dry beans, soak them overnight and then cook until very tender. If using canned beans, drain and rinse them, but reserve some of the liquid. The Spruce Eats provides a helpful guide for making them from scratch.
2. Sauté aromatics: Heat your chosen fat (lard or oil) in a large skillet. Add finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add spices: Stir in your chosen ground spices, like cumin and chili powder, and cook for another minute to toast them.
4. Combine and mash: Add the cooked beans and some of the reserved liquid to the skillet. Use a potato masher or the back of a fork to mash the beans to your desired consistency. For a smoother texture, an immersion blender can be used.
5. Adjust and serve: Continue to cook and mash until the desired thickness is reached. Stir in optional add-ins like lime juice and cilantro, then season with salt to taste. Serve warm.

Conclusion

The ingredients in refried beans are remarkably simple, yet their combination and preparation can result in a deeply satisfying and flavorful dish. Whether you choose the rich authenticity of homemade beans cooked with lard or the convenience of a spiced-up canned version, the foundation of beans, fat, and seasonings remains constant. Understanding these core components allows for easy customization, whether you are seeking a traditional flavor, a healthy vegetarian alternative, or just a quick side dish for your next Mexican feast. By controlling the ingredients, you control the flavor, texture, and nutritional value of this versatile culinary staple.

Frequently Asked Questions

What is the primary bean used to make refried beans?

The most traditional and common bean used for refried beans is the pinto bean, which offers a creamy texture and mild, earthy flavor.

Are canned refried beans vegetarian?

Not all canned refried beans are vegetarian. Traditional recipes and some canned varieties use lard, which is pork fat. Always check the ingredient label for non-vegetarian components like lard or bacon fat.

Can I make refried beans with black beans instead of pinto beans?

Yes, you can use black beans instead of pinto beans. This will result in refried beans with a richer, earthier flavor and a slightly different texture.

What fat is traditionally used in refried beans?

Lard (pork fat) is the fat traditionally used to make refried beans. It provides a rich, authentic flavor and creamy texture.

What spices are commonly found in refried beans?

Common spices include ground cumin, chili powder, and dried Mexican oregano, along with salt and pepper. These add warmth and complexity to the flavor.

Why are they called 'refried' beans if they are only fried once?

The name 'refried' is a mistranslation of the Spanish term frijoles refritos. The word refritos translates to 'well-fried' or 'thoroughly fried,' not 'fried again'.

How do you make vegetarian refried beans?

To make vegetarian refried beans, simply substitute the traditional lard with a plant-based fat like vegetable oil or olive oil. You can also use vegetable broth instead of water for extra flavor.

What can I add to my refried beans for extra flavor?

For extra flavor, you can add a splash of lime juice, fresh cilantro, or a sprinkling of grated cheese. Sautéing jalapeños or using chipotle powder can also add a spicy kick.