Recipes · Mexican · Side Dishes
Refried Beans
One serving has 311 kcal and 13 g protein, and at least a fifth of a woman's daily need of folate (80%), copper (62%), manganese (43%), thiamin (40%), phosphorus (37%) and magnesium (35%). Ready in 348 minutes.
- Preparation: 250 min
- Cooking: 98 min
- Makes: 1 serving (134 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free
- Contains: pork
Ingredients
- 60 g Pinto beans, dried
- 10 g Lard
- 20 g Onions, raw
- 3 g Garlic, raw
- 40 g Water
- 0.7 g Salt
Method
- Soak the dried pinto beans in plenty of water for at least 4 hours or overnight, then drain and rinse.
- Put the beans in a pot with fresh water to cover generously, bring to a boil, then simmer for about 1.5 hours until completely soft, topping up water as needed; reserve some of the cooking liquid, then drain.
- Melt the lard in a skillet over medium heat and fry the onion and garlic for 3-4 minutes until softened.
- Add the cooked beans and a splash of the reserved cooking liquid, then mash roughly right in the pan with a fork or potato masher.
- Fry, stirring often, for 5-8 minutes until thick and creamy, adding a little more cooking liquid if they get too dry; season with the salt and serve warm.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 311 kcal | 15% |
| Carbohydrates | 40.4 g | |
| Water | 66.3 mL | |
| Fiber | 9.7 g | 33% |
| Protein | 13.3 g | 28% |
| Tryptophan | 0.15 g | |
| Threonine | 0.49 g | |
| Isoleucine | 0.53 g | |
| Leucine | 0.95 g | |
| Lysine | 0.83 g | |
| Methionine | 0.16 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.67 g | |
| Tyrosine | 0.26 g | |
| Valine | 0.61 g | |
| Histidine | 0.34 g | |
| Fat | 10.8 g | |
| Monounsaturated | 4.7 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 4.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 9.5 mg | |
| Calcium | 79.2 mg | 8% |
| Copper | 0.56 mg | 62% |
| Iron | 3.1 mg | 17% |
| Magnesium | 109 mg | 35% |
| Manganese | 0.77 mg | 43% |
| Phosphorus | 257 mg | 37% |
| Potassium | 877 mg | 19% |
| Selenium | 17.3 µg | 31% |
| Sodium | 281 mg | |
| Zinc | 1.4 mg | 18% |
| Thiamin (vitamin B1) | 0.44 mg | 40% |
| Riboflavin (vitamin B2) | 0.14 mg | 13% |
| Niacin (vitamin B3) | 0.75 mg | 5% |
| Pantothenic acid (vitamin B5) | 0.51 mg | 10% |
| Pyridoxine (vitamin B6) | 0.35 mg | 27% |
| Folate (vitamin B9) | 319 µg | 80% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 46.6 mg | 11% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 6.2 mg | 8% |
| Vitamin D (D2 + D3) | 10.2 IU | 2% |
| Vitamin E | 0.19 mg | 1% |
| Vitamin K | 3.5 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.09 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.