refritos

Refritos is a dish of cooked beans that have been mashed and fried in fat, producing a creamy paste used as a side, base, or filling. The term comes from Spanish refreír, meaning to fry again. The form is most closely associated with Mexican cuisine, where frijoles refritos are commonly made from pinto or black beans; variations appear throughout Latin America.

Basic ingredients typically include well-cooked beans, water or bean cooking liquid, salt, and a fat such as lard or manteca, with onion and garlic as common aromatics. Modern versions often substitute vegetable oil or butter. Some preparations puree the beans fully; others leave a little texture. The mixture is enriched with the fat to achieve a smooth, glossy consistency.

Preparation involves soaking and simmering dried beans until tender, or using canned beans. Drain or reserve some liquid, then mash the beans. In a skillet, sauté onion and garlic in fat, add mashed beans, and cook, stirring, until heated through and creamy. If too thick, add liquid gradually.

Uses and variants include serving as a side with tacos, enchiladas, or rice, using them as a base for burritos, huevos rancheros, or quesadillas, and sometimes flavoring with chicharrón, jalapeño, or cheese. Canned refritos are common in markets for convenience.

Nutrition and notes: beans provide protein and fiber; fat content varies with the cooking fat. The dish reflects regional tastes and can vary in texture from smooth to spoonable.