🟫 Fiber in Refried Beans Calculator
Calculate total fiber intake from refried beans & see how it fits your daily goals
| Bean Type | 1/4 Cup | 1/2 Cup | 1 Cup | % DV (1/2 cup) |
|---|---|---|---|---|
| Traditional Canned | 3.0g | 6.0g | 12.0g | 21% |
| Fat-Free Canned | 2.8g | 5.5g | 11.0g | 20% |
| Vegetarian Canned | 3.0g | 6.0g | 12.0g | 21% |
| Homemade Pinto | 3.75g | 7.5g | 15.0g | 27% |
| Homemade Black Bean | 3.5g | 7.0g | 14.0g | 25% |
| Spicy Canned | 3.0g | 6.0g | 12.0g | 21% |
| Cups | Grams (g) | Ounces (oz) | Tablespoons |
|---|---|---|---|
| 2 tbsp (1/8 cup) | 33g | 1.2 oz | 2 tbsp |
| 1/4 cup | 65g | 2.3 oz | 4 tbsp |
| 1/2 cup | 130g | 4.6 oz | 8 tbsp |
| 3/4 cup | 195g | 6.9 oz | 12 tbsp |
| 1 cup | 260g | 9.2 oz | 16 tbsp |
| 1.5 cups | 390g | 13.8 oz | 24 tbsp |
| Group | Age Range | Daily Goal (g) | 1/2 Cup Serves |
|---|---|---|---|
| Adult Men | 19–50 yrs | 38g | ~16% |
| Adult Women | 19–50 yrs | 25g | ~24% |
| Men 50+ | 51+ yrs | 30g | ~20% |
| Women 50+ | 51+ yrs | 21g | ~29% |
| FDA General | All adults | 28g | ~21% |
| Children | 4–18 yrs | 14–31g | ~19–43% |
refried beans form the base of Mexican cuisine, that each person would do well to learn to prepare. Own versions come more simply and healthier than those from stores. Truly, everything from basic ingredients beats the others.
The whole work lasts less than twenty-five minutes starting by frying onion in olive oil, later mixing spices with beans and then mashing everything separately.
How to Make Easy Refried Beans
There is not only one right way to prepare refried beans. One can have them heavy or smooth. They work with black beans or pinto beans.
Originally one used pinto beans for refried beans, but currently red beans also show commonly. The basic idea is made up of cooking and mashing the beans to paste, later frying that only one tiem.
Against the belief of many folks, refried beans do not mean deep frying. They come from cooked pinto beans, that one fries in a pan with lard and salt. During the cooking, the beans dry out and create paste.
The Spanish word “refrito” does not mean fried doubly. It points to fry until the bean paste starts to brown. The prefix “re-” works to make it stronger, which shows, that the beans cooked really well, almost until pure.
Choose thick ingredients a lot. Lard forms the core for good refried beans and gives to them a rich, fat flavor. Interesting fact: pork products were not traditionally used in native Mexican cooking, and outside influences probably tell about the use of lard.
Without fat, the beans stay dry and less delicious. Plant oil works well, and olive oil works although it is not real. Butter offers another option.
For braver taste with richer feel, chorizo works surprisingly. Also chili peppers add nice smell.
A potato masher works well for mashing, and in Mexico one uses a tool called machacadora, that is a wooden masher four beans. Here one cooks the beans in pork fat until they shine and do not stick to the pan. Later one can flip the whole thing by moving the tool and give to it the form of a ball.
Canned refried beans already are ready. Simply warm them in a pan with salt. Add a bit of salsa to make a great bean base for eating with corn chips.
For a fuller meal, refried beans perfectly go in burritos with shredded cheese or beside tacos, quesadillas, nachos, layered beans and burrito bowls. A serving of one cup in a restaurant holds around 231 calories. Homemade refried beans are creamy, filling and easy to prepare.
When one tries thedomestic version, canned beans just can not compare.
