Refried Beans (Quick + Easy Recipe) - The Simple Veganista (2024)

FAQs

How do restaurants make refried beans taste so good? ›

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.

If you want a thicker refried bean, then use less water. If you want thinner beans, then you will use more broth. Save the leftover bean broth and use it to stir into your leftover beans. As they sit in the refrigerator and chill, they will thicken.

Spices & Herbs- Salt and cumin are absolutely necessary to get the right flavors. Epazote is an herb that is traditionally used in refried beans, but they can be difficult to find especially fresh. If you can't find it, Mexican oregano is a good substitute. Aromatics- Garlic, onion, and jalapeno.

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.

Fat and seasoning: Refried beans typically start with cooking beans in fat, such as lard, bacon fat, or vegetable oil. This fat adds richness and flavor to the beans.

Fat and Oil: Refried beans are traditionally cooked with fat or oil to create a creamy and flavorful texture. Restaurants may use ingredients like lard, bacon fat, or vegetable oil to a.

Yet, since refried beans often contain added fat and salt, they may be higher in calories, saturated fat, and sodium than other beans. These factors may impair your weight loss goals, raise your risk of heart disease, and increase your blood pressure levels.

Milk makes refried beans creamy

This liquid can help make your beans smoother and taste richer. Once the beans are tender, it's time to fry them. Garlic is cooked in the oil and then the beans are added. The beans are mashed, and this is where the milk comes in.

Cream cheese is the not-so-secret weapon for making refried beans a yummy side dish to accompany rice, or a versatile taco or nacho topping. The dairy in cream cheese not only thickens refried beans to a creamier consistency — cream is in the name — but it also incorporates the rich, silky flavor of dairy.

How do Mexicans eat refried beans? ›

Frijoles are eaten with almost every main course alongside arroz. In many Mexican restaurants in America, refried beans are served with a layer of melty, gooey, shredded cheese on top.

It is not uncommon for refried beans to have a white layer on top, which is usually caused by the beans being fried in lard or other fat. The white layer is typically made up of proteins and other components that have been released from the beans during the cooking process.

While canned refried beans are convenient, they're no match for the creamy and flavorful refried beans served at your local Mexican restaurant. If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat.

It's just the liquid the beans were cooked in. To complete, a glug of extra virgin olive oil is poured over the beans. Since beans are pretty much fat-free, the olive oil lends necessary fat and a luxe mouthfeel that's rarely found in dishes made with canned beans.

The pinto bean is perhaps one of the most common type of beans used in most Mexican dishes. Like the black bean, the pinto bean is also loaded with nutritious elements including high fiber and protein. Pinto beans are served both whole and mashed, which will become the refried bean.