Refried beans are often served with Mexican entrees like enchiladas.
Refried beans are an authentic Mexican side dish that pairs well with spicy rice and tacos filled with ground chicken or beef. They also make delicious bean dip that's always a hit at fiesta-themed parties. A number of spices are combined with refried beans to give them an especially savory or pepper-based flavor that goes great with Latin entrees.
Cumin
Cumin is a smoky, warm spice that has been a staple in Mexican cooking for centuries. The plant is a member of the parsley family, and the dried seeds are what chefs use to season food. Cumin has a slightly bitter flavor but will give the refried beans spice without overwhelming flavor, making it a tasty addition. For a refried bean recipe that feeds about four, one or two teaspoons of cumin is sufficient. The spice tastes great with traditional refried beans made from pintos, as well as black beans.
Chili Pepper
You can add a spicy kick to your refried beans by sprinkling in a pinch or two of ground chili pepper. The spice has a bit of smokiness to it and balances the noticeably butter-like or fatty taste of the animal lard or vegetable shortening that is a part of traditional refried bean dishes. Of course, fresh chili pepper slices are a suitable accent for refried beans, but it's best to only use a few small pieces; slices with seeds will intensify the spicy flavor.
Black Pepper
Black pepper is a classic spice that is suitable for use in several ethnic and classic American dishes. The pepper will give the beans both a savory taste and pungent spice without overwhelming the dish. Fresh, ground black pepper has a more noticeable taste, so only a teaspoon or so is needed in a sauteed pan of refried beans that will feed four or five people. Two teaspoons are just fine if you want the beans a little spicier; the seasoning makes for a delicious flavor combination with the minced garlic and olive oil that make refried beans a little healthier.
Bay Leaf
If you're making refried pinto beans from scratch, add a bay leaf or two to the pot of beans as they're cooking. Once the beans have reached the desired softness, drain the water from the beans and remove the bay leaf, as the pungent taste of the spice may be too overpowering if kept in the beans too long. Dried bay leaf flavor is similar to thyme or oregano; fresh leaves have a sharper and slightly bitter taste. You'll still taste the pleasantness of the bay leaf in your beans after mashing them; the spice is aromatic as well and adds a nice fragrance to the dish.
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