Refried beans

'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.

The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher), or pressed through a fine mesh sieve (to remove the skins).

Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry.

The paste is then baked or fried, usually with onion and garlic in a small amount of lard, vegetable oil, bacon drippings or butter, and seasoned to taste with salt and spices.

Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes.