All About Refried Beans

Beans have been a reliable source of protein for thousands of years, however the invention of refried beans is a relatively new one. We’re going to take a look at this  popular dish, as well as what makes Quesada’s recipe so special!

What are Refried Beans, exactly?

Interestingly, this is where their name became a little lost in translation. Frijoles refritos means “well-fried”, so they’re actually not fried again as the English name implies. Much like mashed potatoes, the beans are cooked and mashed into a paste, and then are fried or baked.

In northern Mexico, the dish is typically prepared with pinto beans, but many other types of beans can be used including black or red kidney beans. Once mashed into a paste, the beans are traditionally baked or fried with onion, garlic, and a small amount of fat or oil such as lard (most commonly used in Mexico), bacon drippings, butter or vegetable oil. The beans are then seasoned with salt and spices, such as  Epazote.

Where Did Refried Beans Originate?

Northern Mexico is where this dish comes from, however according to the book “Taco USA” by Gustavo Arellano, they were introduced to the United States in the 1930s by the Mountain Pass Canning Company which was founded in New Mexico.

With the use of fat or oil, is this dish healthy?

The foundation of the dish are the beans themselves, and they provide plenty of healthy protein and lots of fiber, while only a small amount of fat is sometimes added. 

Quesada has the answer – without compromising on flavour

To accommodate different lifestyles, we prepare our refried beans with dried pinto beans, cumin, chile, garlic and chipotle peppers. However our version is not fried, and not prepared with any additional fat or oil, making them a flavourful vegan and gluten free option.

The next time you visit a Quesada near you, make sure to add our delicious refried beans to your next meal!