Refried beans

Refried beans (from Spanish: frijoles refritos, lit. 'rehashed or warmed-over beans') is a dish of cooked and mashed beans that is a traditional staple of Mexican^[1] and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. The English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the reheating and mashing of the beans.

In this dish, after being boiled and then mashed into a paste, the beans are fried or baked, though as they are fried only once, the term "refried" is misleading.^[2] As described by Rick Bayless, "they're refritos—not fried again, as you might assume, but 'well fried' or 'intensely fried'."^[1]

^ ^a ^b Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 185. ISBN 0-684-84186-X.
^ Rosengarten, David (2003). It's All American Food: The Best Recipes for More Than 400 New American Classics. Little, Brown and Company. p. 127. ISBN 978-0-316-05315-0.

[Bayless-1] Bayless, Rick (2000). Mexico: One Plate at a Time. New York: Scribner. p. 185. ISBN 0-684-84186-X.

[2] Rosengarten, David (2003). It's All American Food: The Best Recipes for More Than 400 New American Classics. Little, Brown and Company. p. 127. ISBN 978-0-316-05315-0.

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