I’m glad you all enjoyed Part I of the Guatemalan Black Bean Saga. Here’s part II:
But first another picture from Guatemala…
Once you’re tired of eating whole beans, you can use your left overs and make some refried beans! Growing up we had refried black beans, eggs and tortillas for breakfast on weekends. It’s still one of my favorite breakfasts (and I LOVE breakfast food). Soo good!
2 cups Cooked Black Beans (Reserve some of the liquid)
1/2 small onion diced (optional I didn’t use any)
1/2 tbsp olive oil
salt to taste
Step one: add as much beans as you want to make in the blender (I recommended two cups above but I only had about a cup). Add a little bit of the liquid and blend until smooth, almost like a thick soup. (You can stop here if you want to enjoy some frijoles licuados, essentially a black bean soup).
Step two: Dice your onion into small pieces. Heat 1/2 tbsp of olive oil in a pan on medium to high heat. Add onions to heated pan, cook til onions are cooked through. Skip this step if you choose not to use onions as I did
Step three: add blended beans to the pan. Stir until thick (this will take about 10 minutes), watch out for splashing beans! They burn! (My mom warns me about this every single time I tell her that I make these).
Then as they thicken, it’ll start to separate from the pan, once you shake the pan and they form a solid log shape, turn them onto a plate. You can slice it with a butter knife to serve… Doesn’t look very cute, but tastes delicious!
Step four: Enjoy with scrambled eggs, tortillas and sour cream or queso fresco!
I wish I had nice thick corn tortilla and plantains. Unfortunately in upstate NY, they’ve only heard of flour tortillas and plantains don’t exist (I keep meaning to check the Asian market to double check this).
Once you try these, you’ll never want to buy a can of refried beans again!
In Other News… In case you hadn’t noticed… this site is now officially http://www.foodologie.com! Woo!