Refried beans
From Free net encyclopedia
Refried beans (frijoles refritos) are cooked and mashed beans, common in Mexican cuisine.
Frijoles Refritos constitute a staple of traditional Mexican cooking and is found throughout Mexico, Central America, and US Southwest cuisines such as MexiCali and Tex-Mex.
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Ingredients and Preparation
Refried beans are prepared with either black or pinto beans. Once the beans have been prepared charola style (ie the raw beans are soaked overnight and then stewed) they are drained of most of the liquid remaining, made into a paste with the back of a large flat spoon and fried with lard or vegetable oil typically in a cast iron pot or skillet. Usually, onion, garlic and spices are sautéed in the oil before the beans are added. The recooked beans are then partially or completely mashed and bean or chicken stock is added if the consistency is too dry.
Usage
Refried beans may be served either as a side dish, accompanying a larger meal or as a complementary spread for a tortilla. It is typically never eaten on its own, but may be done so.
In the US, refried beans have become a very popular dip for corn tortilla chips, while this usage has never really caught on in its native Mexico.
A typical dish, similar to enchiladas is enfrijoladas wherein slightly fried tortillas are slathered in the bean paste from Frijoles Refritos.
Language
The English term "refried," often interpreted as "fried again," is a mistranslation of the Spanish prefix re- as a shortening of the word "sobre," meaning "over." In fact, the beans are fried only once and the term refrito is actually a reference to overfrying the bean paste so that it dries out to retain a shape for serving purposes.
External links
- Ochef publication's article Making Refried Beanses:Frijoles refritos