Refried beans are a staple ingredient in many Mexican and Tex-Mex dishes like burritos, nachos, and tacos. While you can buy canned refried beans, many people prefer to make their own homemade version by boiling and mashing pinto or other beans. However, an ongoing debate exists on whether you should heat up leftover homemade refried beans or just make a fresh batch. This article will examine the pros and cons of heating up refried beans to help you decide if it’s better to reheat or start from scratch.
What are refried beans?
Refried beans are made by boiling beans until they are soft and then mashing them into a thick paste. The term “refried” comes from the Spanish “frijoles refritos” which translates to “well-fried beans.” Traditional refried beans use pinto beans, but black beans, pink beans, and other varieties can also be used. The beans are simmered in lard or oil and seasoned with ingredients like onions, garlic, chili peppers, cumin, and oregano. Store-bought canned refried beans tend to have a smooth, homogenized texture while homemade versions are chunkier. The paste-like consistency makes them ideal for spreading on dishes or using as a filling.
Should you reheat homemade refried beans?
Pros of reheating refried beans
– It’s faster and more convenient. Making a batch of refried beans from scratch can take 1-2 hours of active cooking time to boil, mash, and season the beans. simply reheating a portion saves you all that prep work.
– You already have the flavor base. The onions, spices, and seasoning in homemade refried beans only get better as they sit. Reheating allows you to skip seasoning and just enjoy beans with more developed flavors.
– The texture holds up well. Unlike some dishes, the mashed consistency of refried beans is not negatively impacted by reheating. They may thicken up a bit, but easily re-incorporate with a little stirring.
– It reduces food waste. Tossing leftovers to make a new batch is wasteful. Reheating lets you finish up what you’ve already made.
Cons of reheating refried beans
– The texture changes. While reheated beans are still spreadable, they lose some of the creamy, smooth texture of freshly made beans. The starches start to harden and the beans dry out.
– The flavor dulls. Many subtle notes like fresh onion, spices, and herbs fade with reheating. The beans take on a more one-dimensional taste.
– They lose their brightness. Over time, the vibrant flavors of cilantro, lime, and other fresh ingredients dissipate. Reheated beans tend to taste flatter.
– You may need to thin them out. Evaporation causes reheated beans to thicken up. You may need to stir in water or broth to reach the right consistency.
– Food safety can be a concern. Beans are dense, low-acid foods that can support bacterial growth when kept at unsafe temperatures. Proper cooling and reheating is important.
Tips for reheating refried beans
If you do plan to reheat a batch of homemade refried beans, follow these tips for the best results:
– Refrigerate beans properly. Once cooked, portion beans into shallow containers no more than 2-3 inches deep. Chill within 2 hours and use within 3-4 days.
– Reheat gently and thoroughly. Heat beans slowly over low heat. Stir frequently and ensure the internal temperature reaches at least 165°F.
– Add moisture if needed. Stir in a little water or broth to loosen up the beans to the right consistency. Start with just a tablespoon or two.
– Adjust seasoning. Add a pinch of salt, lime juice, or chopped onions to brighten up the flavors.
– Finish with a drizzle of oil. Once heated, swirl in a little olive oil or vegetable oil to improve creaminess.
– Consider other uses. Extra-thick refried beans are great as a dip or spread. Very dried out beans work nicely refried again or blended into dips.
Should you make a fresh batch instead?
Making a new batch of refried beans instead of reheating may be preferable if:
– You only have a small portion of leftovers. It’s often easier to just start fresh than reheat a tiny bit.
– The beans have been refrigerated for over 4 days. At that point, the texture and flavor degrade enough that fresh is better.
– You want the brightest, freshest flavor. Some occasions call for the vibrancy of newly made beans.
– You have time. Refried beans from scratch take active effort but aren’t very difficult, so it’s doable if you have availability.
– You want a different bean variety or flavor profile. Reheating limits you to what’s already been prepared.
Shelf life of refried beans
Properly stored, leftover refried beans will last:
At room temperature: up to 2 hours
Refrigerated: 3 to 4 days
Frozen: 2 to 3 months
Discard beans left out longer than 2 hours. Frozen beans maintain their texture better than refrigerated but lose some flavor over time.
Conclusion
Reheating a batch of homemade refried beans can save you time and effort while reducing food waste. However, for the freshest taste and texture, starting a new pot from scratch is ideal. If you do reheat, focus on gently warming the beans through, adding moisture as needed, and heightening flavors with extra seasoning. With some care, you can still enjoy delicious refried beans without all the work of boiling and mashing. Consider your plans, the age of the beans, and your willingness to cook when deciding whether to reheat those leftovers or fire up a fresh pot.
Refried Beans Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 149 |
| Carbs | 20g |
| Protein | 7g |
| Fat | 4g |
| Fiber | 7g |
| Sodium | 404mg |
Refried beans are a good source of plant-based protein and fiber. However, canned versions tend to be high in added sodium. Opt for no-salt-added or low-sodium options when possible. Homemade refried beans prepared without too much added salt offer the nutritional benefits without excess sodium.
Refried Bean Recipes
Classic Refried Beans
This traditional recipe uses pinto beans boiled with onion and garlic, then mashed and simmered with lard or oil. Season with cumin, chili powder, and cilantro.
Vegan Refried Beans
Omit the lard or oil in traditional beans and use vegetable broth instead. Mash boiled pinto beans with sautéed onions and garlic and flavor with oregano, cumin, and chipotle peppers.
Black Bean Refried Beans
For a twist, refry black beans instead of pintos. Boil with bay leaves and mash with sautéed bell peppers and onion. Season with cumin, coriander, and cayenne.
Crockpot Refried Beans
Put dried beans in a slow cooker with broth, onions, and garlic. Cook on low 8-10 hours then mash. Finish by cooking with oil and seasonings.
Canned Refried Beans
Look for low-sodium or no-salt-added canned refried beans. Combine with water or broth and heat with extra veggies and seasonings to boost flavor.
Frequently Asked Questions
Can you eat refried beans that have been refrigerated?
Yes, leftover refried beans can be safely eaten after refrigeration for 3 to 4 days. Reheat them thoroughly until steaming hot all the way through before eating.
Do you add water to refried beans when reheating?
You may need to add a small amount of water or broth to loosen up refrigerated refried beans when reheating. Start with 1-2 tablespoons and add more as needed to reach the desired consistency.
How can you tell if refried beans have gone bad?
Discard refried beans if they have mold, smell sour or funky, look slimy, or are more than 4 days old. Trust your senses – if beans look or smell off, play it safe and throw them out.
Is it OK to freeze leftover refried beans?
Yes, freezing is a great option for preserving leftover homemade refried beans. Portion beans into airtight containers or freezer bags and use within 2 to 3 months for best quality.
Should you add more ingredients when reheating refried beans?
It’s optional but recommended to add a little extra seasoning like onion, garlic, lime juice, or cilantro when reheating to freshen up the flavors. A pinch of salt or splash of oil also helps.