5 Minute Refried Beans Recipe - Build Your Bite (2024)

FAQs

Why do restaurant refried beans taste better? ›

If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat. Restaurant-made refried beans honor traditional Mexican culinary practices by adding a hearty helping of lard or bacon fat drippings to their recipe.

Refried beans are a nutrient rich food! They provide plenty of fiber, protein, vitamins and minerals. People who are at higher risk for heart disease may want to watch for the saturated fat content, but the average person can fit them into an overall healthy diet with minimal problem.

I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.

As it turns out, baking soda significantly decreases the levels of raffinose, the gas-causing sugar present in beans. When should you add baking soda to beans? It works best with just a pinch (about 1/16 of a teaspoon) sprinkled into dried beans while they soak in water before cooking.

Refried beans are not cooked twice; they are only cooked once. According to the book "American Regional Cuisine" by The Art Institutes, this misnomer results from the fact that that the prefix "re-" means "very" in Spanish, but Americans misunderstand it to mean "again".

2. Beans & Legumes. These foods combat inflammation because they're loaded with antioxidant and anti-inflammatory compounds, fiber, and protein.

Controlled Blood Sugar

Because beans contain magnesium, consuming them as part of your diet can prevent your blood sugar from rising, also preventing type 2 diabetes. Not only does eating refried beans help you manage certain aspects of your health, but they taste incredible when fresh and authentic.

If you're looking for a restaurant-quality refried beans recipe, you trust us when you say you have found it. We love to serve the beans right out of the skillet, garnish with crumbled Cojita cheese, or shredded mozzarella.

So “refrito” means “well-fried” but somehow the term “refried” stuck and is commonly used. You can use any kind of beans you like, although pinto beans are the most traditional.

What to eat with refried beans? ›

The best side dishes to serve with refried beans are a chicken burrito bowl, birria tacos, tostadas, steak fajitas, mushroom tacos, stuffed shells, carne asada, sweet potato fries, taquitos, Mexican rice, chicken enchiladas, grilled corn on the cob, guacamole, chiles rellenos, quesadillas, and pico de gallo.

A few bloggers use the spices ajwain (or carom seed) and epazote in beans to reduce the gas.

Add digestive aids: Certain herbs and spices can aid digestion and reduce the risk of gas and bloating. For example, add ginger, fennel seeds, cumin or coriander to your bean dishes. These herbs and spices can help to stimulate digestive enzymes and reduce inflammation in the gut.

Seated forward bend

This pose stretches out the back and hip muscles while creating gentle pressure on the abdomen, which may help people pass gas. To perform it: Sitting upright on the floor with the legs straight out in front of the body.

"Refried" doesn't mean the beans have been fried twice. The word comes from the Spanish name for the dish—frijoles refritos. In Spanish "refritos" means "well fried". To make the beans you have to cook them in water first to soften them.

Meanwhile, we include whole pinto beans as an ingredient in our Bueno Bowls and offer them as a side. Refried beans are pinto beans that have been mashed and pan-fried, and they are typically seasoned with a little chili powder, cumin, garlic powder, salt, and pepper.

Milk makes refried beans creamy

Lard or vegetable oil would work well for this dish, but few recipes ever mention milk, which is a missed opportunity. This liquid can help make your beans smoother and taste richer.

Beans contain raffinose and other oligosaccharides (a type of carbohydrate) that our digestive system can't break down because we lack the enzyme alpha-galactosidase. This can increase gassiness.