Guatemalan Black Beans Recipes
GUATEMALAN BLACK BEANS (FRIJOLES PARADOS)
Black beans can be enjoyed in many, many ways, but the two most common ways they are enjoyed in Guatemala is whole beans (parados) often in a soup form or refried (volteados). This recipe is how my family makes them.
Provided by foodologie
Categories Black Beans
Time 2h4m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 83, Fat 0.3, SaturatedFat 0.1, Sodium 292.1, Carbohydrate 15.3, Fiber 5.3, Sugar 0.8, Protein 5.3
GUATEMALAN STYLE BLACK BEANS
These beans are tasty yet very simple to put together. I got this recipe from my Guatemalan boyfriend's aunt. Hope you enjoy.
Provided by Jennifer 1979
Categories Breakfast
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Soak beans over night.
- When ready place all ingredients in either a slow cooker, pressure cooker or stock pot on the stove and let simmer all day on low. Usually around 6 hours.
- Serve with sour cream, sweet plantains, tortillas or fresh bread.
GUATEMALAN BLACK BEANS
Make and share this Guatemalan Black Beans recipe from Food.com.
Provided by Recipe Junkie
Categories Black Beans
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In large kettle, cover beans with 2" water.
- Add garlic.
- Bring water to boil.
- Turn fire down to soft boil and cover.
- Cook 1 hour.
- When beans are soft, add onions and salt and simmer 1/2 hour - 1 hour more.
Nutrition Facts : Calories 59.9, Fat 0.2, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 11.3, Fiber 3.6, Sugar 0.8, Protein 3.6
VENEZUELAN BLACK BEANS
"My husband and I are missionaries in Venezuela, South America. I found this recipe in a missionary ladies' cookbook," Casandra Falls says. "This dish is traditionally served with cornmeal pancakes and plantains (cooked bananas)."
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to the pan; add water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender., Drain beans and reserve 2 cups liquid. Return beans and reserved liquid to Dutch oven. Stir in remaining ingredients. Remove half of the bean mixture and mash well; return to the pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans reach desired consistency.
Nutrition Facts :
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