refried beans — Mexico

Refried beans are a puree of cooked dry beans, mashed and then pan-fried in oil or lard with onion and garlic until the mixture thickens and pulls away from the sides of the pan. Pinto, black, or bayo beans are the most common choices, and the dish can be left coarse and rustic or worked until almost smooth. The preparation is reported across Mexico and in Tex-Mex kitchens on the northern side of the border. It shows up at breakfast alongside eggs, is spread inside tortas and molletes, spooned onto tostadas and sopes, or used as a filling for tacos and huaraches, making it one of the most common side dishes in the country. To prepare it, dry beans are soaked, then simmered with onion, garlic, and a little salt until fully tender. Once cooked, most of the liquid is drained off and reserved, and the beans are mashed with a potato masher, a wooden spoon, or briefly blended. The puree is then fried in a heavy skillet with lard or oil, stirred over steady heat until it thickens, with reserved cooking liquid added a little at a time to control the texture. Between households and regions, the version changes with the bean used, the fat chosen, and the seasoning: some cooks add a sprig of epazote or a pinch of cumin while the beans simmer, others finish the fried puree with crumbled fresh cheese, chopped onion, or crisp tortilla strips on top.