Sunday, October 4, 2009

Frijoles Negros Volteados





These black beans are absolutely delicious! They are wonderful main entree served with rice and vegetables or with corn tortillas for bean burritos. Served with chips as a dip they make a wonderful addition to an appetizer buffet! In Guatemala, these are frequently eaten in the morning with fruit and tortillas for breakfast... a wonderful way to start the day!

8 servings

1 pound of organic dried black beans
2 medium onions
4 garlic cloves
salt to taste
2 Tablespoons of canola oil

Place 1 pound of black beans in a pot and cover with water. Cover the pot and soak beans overnight. Drain the beans prior to cooking. In a large pot, place the beans with 1 onion (quartered) and 4 cloves of garlic. Cover the beans with water and continue to keep them covered with water. Cook for about 4-6 hours on a low setting until soft. Salt to taste. In Guatemala, a lot of salt is added; however, experiment with the lowest amount of salt you can use...or omit all together.

Now...many people stop here and enjoy these delicious beans. My friends in Guatemala call these "Day One" beans and eat them as they are. Often, the next day, they are turned into "Day Two" beans and these are when they turn into "refried black beans" or Frijoles Volteados

So...

The next step it to take the above beans and put them in a blender to smooth out the consistency. Mince the other onion and saute it in the vegetable oil over a medium heat until clear. Add the beans and fry these over medium heat. It is important to stir them constantly to avoid them sticking to the pan.

Continue to stir them and cook them until all the liquid has evaporated and what is left is a thick mound of delicious black beans!

We shared this recipe as part of Amy Green's Slightly Indulgent Tuesdays.

Enjoy!

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