For homemade taco or enchilada nights, refried beans are both integral and an afterthought; we focus our attention on the main dish, and heat a can of refried beans on the stove five minutes before we're ready to eat. 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 isthe secret ingredientfor 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. It's no secret that fat correlates to flavor, as every culinary culture uses butter, oils, or shortening to create a flavorful foundation for recipes ranging from salad dressings to desserts.
Made from rendered pork fat, lard became a crucial part of Mexican cooking when pigs were introduced to Mexican soils by the Spanish. It's the base of many popular recipes from tamales to flour tortillas. While lard has been replaced with vegetable oil or shortening in many households, the distinct richness and velvety texture it imparts to a skillet of refried beans is hard to beat. The closest substitute for lard is bacon grease, which is another form of rendered pork fat that's arguably even more flavorful. That said, crema, butter, olive oil, and vegetable oil will all enhance the consistency and richness of refried beans.
Tips For Transforming Canned Or Scratch-Made Refried Beans Into Restaurant-Worthy Sides
If you want to make restaurant-worthy refried beans, you can either start from scratch or doctor a can of store-bought beans. If you start with dried beans, you can build a foundation for the broth with chopped bacon, seasonings, and aromatics as they're slow cooking. Then you'll mash the beans in a skillet with a few tablespoons of the flavorful broth and a spoonful of lard to create ultra-savory, ultra-smooth refried beans.
If you're doctoring a can of refried beans, you'll likewise add a spoonful of lard, bacon grease, or butter. However, considering the thickness of canned refried beans, you might want to add a bit of broth or water, plus seasonings like garlic or onion powder, salt, and pepper. Another option is to add a splash of heavy cream or a dollop of sour cream.
Whether you're using scratch-made or canned beans, a saucepan or skillet is ideal for easier emulsion. If the beans are too thin, a longer stint bubbling in the skillet will evaporate excess liquid for a thicker consistency. The longer they bubble, the drier and thicker they'll get. You might also notice a dry layer of beans forming on the bottom of the skillet. You can use this dried layer to bolster the flavor and consistency of the dish. Simply scrape the dried bits with a spatula and incorporate them back into the beans for a toasty crunch and smoky finish.
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.
Authentic refried beans call for lard, which makes them absolutely delicious. Bacon fat, butter, and oil are also good options. Onion and garlic: I can't help but add some extra onion and garlic to the skillet when cooking the beans. They add a little texture and flavor.
The name “refried beans” is a bit of a misnomer, as the beans are only fried once. The Spanish name of the dish, frijoles refritos, translates to “well-fried beans,” which is where the English name comes from.
Refried beans can be a healthy food or an unhealthy food -- preparation makes all the difference. Refried beans prepared with animal fat can be high in cholesterol and saturated fat, while beans fried with a small amount of olive or canola oil can be relatively low in fat and cholesterol free.
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.
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.
Refried beans, however, are pretty new, introduced about 100 years ago in northern Mexico. Their still growing popularity is from use in American Tex-Mex cuisine that originated as unique refried bean recipes specific to individual border town restaurants of Mexico and Texas.
Traditionally refried beans are made with lard, so they are not vegan. However, we are simply swapping that out for some vegetable shortening (Crisco). You can totally bypass it all together if you want a lower fat version too. They are still delicious, just not as rich!
What Kind of Beans Are Best for Refried Beans? Traditionally, for Mexican style refried beans, pinto beans are used. But black beans are also wonderful prepared this way too, as are cranberry beans. In a pinch, I've even used white navy beans to make refried beans for tostadas.
A few items I reach for when making beans are: cumin, onions, garlic, bay leaves, chipotle peppers in adobo, bell peppers, poblano peppers, spicy chili peppers of any kind, cilantro, coriander, paprika, liquid smoke, celery, vegetable stock, black pepper, salt and lime juice.
Once the beans have been properly soaked, it is time to cook. Strain away the soaking liquid and cook the beans with no salt in a flavorful broth with plenty of spices and aromatics or in plain water to keep the flavor of the bean itself as the forefront of the flavor in the finished dish.
Beans are high in fiber, B vitamins and minerals like iron, copper, magnesium, manganese, zinc and phosphorous. Beans have a very low glycemic index, meaning that the carbohydrates break down very slowly, leaving you feeling fuller for a longer period of time.
Refried beans are healthy because they are high in protein, fiber, minerals, and other nutrients and they may help you lose weight. Refried beans are a delicious and versatile dish that appears on the menus of many Mexican and Tex-Mex restaurants. You can also easily make this meal at home or buy it in a can.
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.
Traditionally, refried beans are made with lard. While lard has some unsaturated fats, it also contains saturated fats, which are associated with higher risk of heart disease (10). The American Heart Association recommends no more than 5% of your daily calories come from saturated fat.
Beans are hard to digest due to two compounds - Lectins and oligosaccharides. Most beans contain plant compounds called lectins, a family of proteins known for targeting sugars in the body. High-lectin foods can cause gas, bloating, and cramping. These can include beans, legumes, grains, and nightshade vegetables.
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.
Plus, instead of paying around $1 per can, we can now easily make our own and place them in the freezer for WAY less. Not only are they cheaper to make, but they are also MUCH healthier. You will love this refried beans healthy version.
One can puree extra beans and incorporate them into the mix for a fiber-rich thickener. Onion and garlic, when finely minced and sautéed until soft, not only improve the flavor but also contribute to the overall thickness.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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