Refried beans: Difference between revisions
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[[Image:Refried beans-frijoles refritos.jpg|thumb|Refried beans]] |
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'''Refried beans''' (Spanish: ''frijoles refritos'') is a dish of cooked and mashed [[bean]]s and is a traditional [[Staple food|staple]] of [[Mexican cuisine|Mexican]] and [[Tex-Mex|Tex-Mex cuisine]], although each cuisine has a different approach when making the dish. Refried beans are also popular in many other [[Latin America|Latin]] countries. |
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==Etymology== |
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{{further|False friend}} |
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The name is based on a [[Calque|mistranslation]]: in [[Mexican Spanish]], the prefix ''re'' is an informal form of emphasis meaning "very" or "well", which has been confused with the [[English (language)|English]] ''re'', which indicates repetition. Thus, ''frijoles refritos'' really means "well-fried beans", not "fried-again beans". In this dish, the beans are often fried (once), but may also be baked, thus making the term "refried" a misnomer on two counts.<ref>{{cite book |
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| last = Rosengarten |
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| first = David |
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| authorlink = |
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| coauthors = |
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| title = It's All American Food: The Best Recipes for More Than 400 New American Classics |
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| publisher = Little, Brown and Company |
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| year = 2003 |
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| location = |
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| page = 127 |
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| url = |
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| doi = |
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| id = |
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| isbn = 978-0-316-05315-0}}</ref> |
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==Ingredients and preparation== |
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In northern Mexico and in American [[Tex-Mex]] cuisine, refried beans are usually prepared with [[pinto bean]]s, but many other varieties of bean are used in other parts of Mexico, such as [[Common bean#Black beans|black]] or [[Kidney bean|red]] beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a [[potato masher]]), or pressed through a fine mesh sieve (to remove the skins). Some of the drained liquid, or chicken or vegetable [[stock (food)|stock]], is added if the consistency is too dry. The paste is then [[baked]] or fried with [[lard]] or [[vegetable oil]] and seasoned to taste with salt and [[spice]]s. |
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==Usage== |
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In a home meal, refried beans typically serve as the main food accompanied by smaller, more strongly flavored dishes, but they may also be served as a side dish accompanying a larger meal, or rolled in a [[tortilla]] to form a bean [[burrito]]. |
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In the US, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a [[Dip (food)|dip]] for corn [[tortilla chip]]s. Refried beans are also a primary ingredient in many [[Tostada (tortilla)|tostada]], [[chimichanga]], and [[pupusa]] recipes. In addition, they are a typical ingredient in layered dips, such as [[7 layer dip]] or in [[nachos]]. |
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==See also== |
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{{portal|Food}} |
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* [[List of legume dishes]] |
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==References== |
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{{reflist}} |
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{{Legume dishes}} |
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{{DEFAULTSORT:Refried Beans}} |
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[[Category:Mexican cuisine]] |
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[[Category:Legume dishes]] |
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[[Category:Tex-Mex cuisine]] |
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[[Category:New Mexican cuisine]] |
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[[Category:Cuisine of the Southwestern United States]] |
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[[Category:Cuisine of the Western United States]] |
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