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Refried Black Beans (frijoles volteados) Recipe

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This recipe for Refried Black Beans (frijoles volteados) is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For cooking black beans:
1 lb. black beans, dried
1 small onion cut in half
8 garlic cloves
1 tsp. salt
Water to cover the beans

For frying black beans
1/4 c. oil (usually uses about 1/2 cup, but best not to use so much oil)
1 small onion
Directions:
Directions:
Clean and wash the beans, add water, onion, garlic, and salt. Boil until soft. Cooking Method: (1) pressure cooker, the beans will be ready in one hour. (2) crock pot, you can leave the beans all night long in low. (3) pot. Add water to cover and soak overnight. Use same water, and boil them for about 3 to 4 hours. Discard the onions and garlic. In a blender, grind black beans. In a skillet fry oil with 1 small onion chopped finely, until onion is dark. Add beans and cook over low heat stirring constantly. When beans loosen from skillet, form into a small loaf. They are now ready to enjoy!
Suggestion: If you want a healthy recipe you can make a soup: only cooked and grind the beans with all the liquid and boil them for 10 to 15 minutes, add cilantro, and serve with croutons. You can serve the refried black beans with egg at breakfast, fried-filled plantains, use as appetizer on small fried tortillas or in filling rolls (put a small amount in center of dough and close - then proceed as usual about rolls rising and being baked).
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hour.
Personal Notes:
Personal Notes:
Black beans and corn tortillas are a staple in the Guatemalan diet My son at MIT eats black beans at least 3 times a week. When he comes to visit he takes a suitcase full of refried black beans, which are already prepared and just need to be heated.

 

 

 

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