#57 refried beans

The history of the bean as one of the longest-cultivated plants branches out through-out the world in the different sorts and regions.  They became an important source of protein through-out Old and New World history, and still are today with significant amounts of fiber and soluble fiber, protein, complex carbohydrates, and iron.

Our New World varieties include the kidney bean, black bean, cranberry bean, and pinto bean.  The kidney bean is a variety commonly used in many different recipes due to its versatility and we enjoy them a whole lot here at home in all its shapes, tastes, and forms!  One of the most popular ways to eat beans in Honduras – and most of Latin America – is refried.  A staple food that has its own spot on the country’s national dish, they can be served as seen above as a simple mashed side dish or as a very yummy gooey dip, known as anafre.  However you wish to serve them, they are de-li-cious!

For the Beans

  • 4 cups of whole kidney beans, cooked
  • 1 cup of water
  • 1 small onion
  • 1 garlic clove
  • 1 tablespoon of ground cumin
  • 1 tablespoon of Worcestershire sauce
  • Salt & pepper
  • Choice of oil, bacon drippings, butter or lard

For the preparation of the beans – which can also be red or black – soak overnight for easy cooking.  Stew the beans in a large pot with enough water.  Canned kidney beans also work well for this puréed recipe, but I would not recommend them for any other bean recipe, they might be a good emergency substitute but they will never live up to their fresh counterpart.

Add the cooked kidneys beans to food processor along with the rest of the ingredients.  Blend well at high speed until completely puréed, add more water if necessary.  The overall texture is up to you: sometimes I like a chunkier mashed bean paste, other times we prefer totally smooth & runny beans.  The bean paste can then be baked or better yet fried (and refried, and refried…) in your choice of oil, bacon drippings, butter, or the most often used option: lard – has a large effect on flavor, as it usually is with all deliciously lard-y street food!


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