Refried beans are synonymous with Tex-Mex and Mexican cuisine, but are eaten in countless other Latin American cultures as well. They are a relatively new dish, popularized in the last century alongside many other Tex-Mex staples like fajitas or chili con carne. The name refried beans can cause some confusion because the beans are not literally fried twice—a more apt description would be “well-fried beans,” the direct Spanish translation of “frijoles refritos.”
Cooking refried beans can be as simple or complex as you’d like. The easiest iterations of refried beans consist of nothing but beans, a source of fat, and spices. Many recipes call for the addition of fragrant vegetables such as sauteed onion, pepper, or a sofrito. In northern regions of Mexico and most of the United States, this dish is traditionally made with pinto beans, but can be made with any bean you prefer. Black beans are the second most common choice, and my personal favorite. No matter which bean you choose to use, if you’ve ever had the pleasure of enjoying refried beans in any form, you certainly understand why the dish came to be so popular. The uses for refried beans are almost inexhaustible: it can be served as a dip on its own, or can be combined with other dips and condiments like your favorite guacamole and queso to make a 7-layer dip, a crowd-pleasing game day staple. Refried beans also make a fantastic enchilada filling, and on rice it becomes a deceptively simple standalone meal. They’re simple, filling, and make a fantastic accouterment or even main dish whenever you decide you’re craving some Tex-Mex food.
Ingredients
- 1 tablespoon olive oil
- ¼ large red onion, finely chopped
- ½ poblano pepper, finely chopped
- 3 cups black beans, cooked and drained
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- 1 cup vegetable stock
- ½ lime, juiced
- Salt and pepper to taste
Instructions
In a large saucepan, saute the onions and peppers in the olive oil over medium-high heat until softened and beginning to brown. Add the black beans, cumin, and chili powder to the saucepan, toasting them briefly, about 30 seconds, before adding the vegetable stock and bringing the mixture to a gentle simmer. Lower the heat and reduce the mixture, stirring occasionally until the beans are tender and the liquid has reached a saucy consistency. This will take about three to five minutes. Mash with a potato masher or fork until the beans reach the desired consistency, mix in the lime juice, and season to taste with salt and pepper. You’re now ready to enjoy some banging beans however you please!
Gusto Journal 