So, when it’s finally your turn in line to order at the taqueria, and the nice lady behind the counter asks, “what kind of beans?,” (to go with your burrito, taco, carnitas platter, etc.) and you gaze upon your choices of pinto beans or black beans, refried or whole, what do you say? For me, it’s always a struggle. Must. Make. Up. My. Mind. They all look so appealing. I was raised on refried pinto beans, which mom still makes at home at least once a week. But black beans? They’re so good! There’s something about them, almost a smoky quality. And then there’s the “whole” or “refried” question to be answered. If the beans are for a burrito, then naturally I’ll want them refried. They’ll stick to the tortilla better and won’t spill out as I eat the beast. (Burritos around here tend to be on the hefty side.) Actually, usually I’ll want them refried, which by the way, isn’t really “re” fried, but just fried and smashed, with more oil and seasonings, after the beans are first cooked in water.

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