Traditional Lard Based Preparation
Refried beans (from Spanish frijoles refritos, meaning “well-fried beans”) are a traditional staple of Mexican cuisine [2]. The traditional preparation begins with cooking dried beans—commonly pinto beans in Northern Mexico, or black or red kidney beans in other regions—until tender, then mashing them into a paste [2]. The paste is then fried or baked with onion and garlic in lard, which has a large effect on the dish’s flavor [2]. Epazote is a common herb added for flavor and as a carminative to reduce intestinal gas associated with beans [2]. The English term “refried beans” is a mistranslation; the beans are fried only once, and refritos means “well-fried” or “intensely fried,” not “fried again” [2].
Substitution With Vegetable Oil
For a vegan version, lard is replaced with vegetable oil [2]. The same basic process applies: cooked, mashed beans are fried or baked with onion, garlic, and vegetable oil instead of animal fat [2]. Vegetable stock may be added if the consistency is too dry [2]. The substitution removes animal products while retaining the core preparation method, making the dish suitable for vegan diets.
Common Recipes
Common vegan refried bean recipes follow the same structure as traditional versions: beans are cooked until soft, mashed, then fried with vegetable oil, onion, garlic, and salt [2]. Pinto beans are the most common variety used in the United States [2]. Epazote may be included for flavor [2]. Some recipes add vegetable stock to adjust consistency [2].
LA Restaurant Examples
The provided sources do not list any Los Angeles restaurants serving vegan refried beans. This facet cannot be populated from the cited material.