Basic Black bean recipe
2 c. black beans (rinse and sort out any bad beans, rocks, or debris)
5 c. water
1/2 c. chopped onion
1-2 garlic cloves, coarsely chopped
2 t. bouillon
Salt to taste
1 bay leaf
Optional – fresh cilantro, coriander, lime juice (once cooked)
Place all ingredients into a medium large pan, and bring to a boil. Reduce heat and continue to cook for 2-4 hours until soft. These also work great in a crock pot on medium for 3-4 hours. Remove bay leaf, & strain.
Black Bean & Rice Soup
After the beans are cooked, add 2 c. Vegetable broth and 1 c. rice. Continue to cook until the rice is cooked and serve as soup.
Blended Black Beans
After the beans finish cooking, scoop 2 cups (with juices) into blender and blend until smooth and viscous, adjusting liquid (adding water or broth) if necessary. Repeat process using all of the beans and juices. As the beans cool, they will thicken. Great with rice.
Refried Black Beans (Frijoles Volteados)
As above, blend beans and liquid into a thick mixture.
Over a medium high flame, heat 1/2 c. vegetable oil in a large frying pan. Add beans and allow to cook for 2 minutes. Using a spatula, begin to move the beans around. Adding more oil (as needed) continue to cook the beans. As they thicken begin to toss the beans against the side of the pan until they begin to form into a solid mass. Continue to cook and toss until the outer layer forms a darkened crisp layer, and the mass forms into a loaf like shape.
Serve with tortillas, cream, queso de capas (white cheese) and fried plantains.