Refried beans (frijoles refritos)

Overview

Cooked beans mashed and fried in lard until smooth, thick, and richly savoury. Foundation of the Mexican table — spread on tostadas, used as tamale filling, served alongside eggs.

Flavour Context

Deep bean earthiness, lard richness, mild garlic, creamy but textured

Key Principles

{"Start with properly cooked beans (not canned ideally) with their liquid","Lard in skillet until shimmering — never use vegetable oil for authentic version","Add beans with ladle of cooking liquid, mash with bean masher or back of spoon","Cook down, stirring frequently, until thick enough to mound on spoon","Season with salt at end — salt during mashing tightens the beans too quickly"}

Pro Tips

{"Epazote leaf cooked with original beans infuses throughout refritos","Fry a charred jalapeño or serrano in lard before adding beans for heat","Queso fresco crumbled on top and a drizzle of crema at service"}

Common Mistakes

{"Using too little fat — beans stick, burn, lack depth","Adding raw garlic instead of frying it first in the lard","Over-processing into paste — refritos should have texture, not be hummus"}

Source

The Art of Mexican Cooking — Diana Kennedy

Cross-Cuisine Parallels

• Levantine ful medames (mashed fava beans)
• Brazilian feijão tropeiro
• Egyptian koshari base beans