Frijoles Colados Sieved Black Beans Recipes

BLACK BEANS (FRIJOLES NEGROS)

Steps:

• Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

FRIJOLES III

Steps:

• Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
• When beans are soft, season to taste with salt.

CUBAN BLACK BEANS (FRIJOLES NEGROS)

Steps:

• Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.
• Remove lid and adjust seasoning.

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

STRAINED BEANS

Steps:

• In a large saute pan over medium heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes. Add the onions and let them saute for 3 to 4 minutes, until they have softened, become translucent, and have started to slightly brown along the edges.
• Add a cupful of the basic bean puree at a time, over the sauteed onion, and let them season for 3 to 4 minutes.

FRIJOLES COLADOS (SIEVED BLACK BEANS)

Steps:

• In a food processor or blender combine black beans, beef broth and savory - blend until smooth. In a large skillet heat 2 tbsp vegetable oil over medium heat. Add onion and pepper and cook until tender, about 6 minutes. Add bean mixture. Cook until thickened to a loose paste, stirring frequently. Season to taste with salt.

GUATEMALAN BLACK BEANS (FRIJOLES PARADOS)

Steps:

• Soak beans over night or at least 4 hours in a pot.
• Drain beans.
• Cut the ends off an onion and peel a garlic clove place them in the pot with beans. Add some salt (start with about a tsp then taste once cooked and add more accordingly). Add enough fresh water to cover your beans and most onion.
• Bring water to a boil then simmer for about an hour and a half or until beans are tender.

FREJOLES COLADOS

Steps:

• Soak beans in water overnight.
• Cook beans in water until soft and well done.
• Force through a strainer.
• In a medium pan place bean puree.
• add milk, sugar, cinnamon and cloves.
• Take to medium heat stirring constantly until thickened and the bottom of the pan can be seen.
• Remove from heat.
• Take out cinnamon sticks and cloves.
• Stir in 1 tablespoon of sesame seed.
• Transfer to a bowl and sprinkle with seasme seeds.