Refried beans

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Refried beans
El Paso refried beans [Cooked Pinto Beans (60%), Water, Salt, Sunflower Oil, Onion Powder]

Refried beans are prepared with either black or pinto beans. Once the beans have been prepared charola style (i.e. the raw beans are soaked overnight and then stewed) they are drained of most of the remaining liquid, converted into a paste with a bean masher, similar to a potato masher or in its absence, a fork or the back of a large flat spoon) and fried with lard, typically in a cast iron pot or skillet. Often, onion, garlic, and spices are sautéed in the oil before the beans are added. The cooked beans are then partially or completely mashed and bean or chicken/vegetable stock is added if the consistency is too dry.

They may also be served as a side dish accompanying a larger meal, or rolled in a tortilla to form a bean burrito.

In the US, refried beans are most commonly made from pinto beans. They are served as a side-dish with most Mexican restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostadas, chimichangas, and pupusas recipes.

A typical dish, similar to enchiladas is enfrijoladas wherein slightly fried tortillas are slathered in the bean paste from frijoles refritos (refried beans).

In Honduras this dish is very popular but it is called 'Catrachas'. The only difference from the Enfrijoladas mentioned above is that you spread some grated cheese on the top.

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