Refried Beans

Phaseolus vulgaris
part of: Pinto Bean

Refried beans are a staple of Mexican and Tex-Mex cooking, made from pinto beans that are boiled until tender, then mashed and fried in oil or lard. Despite the name, they’re typically only fried once — the “re” comes from the Spanish “refritos,” meaning well-fried.

Canned refried beans are a convenient pantry item that can be used straight from the tin. They’re commonly served as a side dish, spread inside burritos and tacos, layered in nachos, or used as a base for dips. Their creamy, earthy texture makes them a versatile ingredient in Mexican-inspired meals.

Traditional-style refried beans tend to be made with lard or vegetable oil and seasoned simply with salt and sometimes garlic or onion. They pair well with rice, cheese, sour cream, and fresh salsa.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Dried pinto beans are sorted, soaked, and boiled until fully tender. The cooked beans are then mashed to a rough or smooth paste and fried in oil or lard, which gives them their characteristic rich flavour and creamy consistency. The fried bean paste is seasoned, filled into cans, sealed, and heat-treated for shelf stability.

Nutrition (per 100g)

Energy 91kcal
Protein 5g
Carbs 9.9g
Fat 2g
Fibre 3.7g Sugar 0.5g
Mass Distribution

1 can is about 442 g — roughly 400 kcal of this.

What it costs the planet (per kilo)

Carbon ≈1.41kg
Freshwater ≈235.64L
Land ≈2.35m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

refried beans

Goes well with
cheese salsa jalapeño tortilla sour cream
Classic dishes
  • refried beans
  • chili con carne
  • burritos
  • tostadas
  • tacos
  • gallo pinto

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

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