Frijoles Colados Sieved Black Beans Recipes

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.

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.

Steps:

• Soak beans according to package directions; drain.
• Heat oil in stock pot or dutch oven over medium-high heat.
• Add salt pork; cook 2 minutes, until browned.
• Reduce heat to medium; add onions and chile and cook 4 minutes.
• Add garlic and cook 1 minute.
• Add drained beans, water and cumin seed.
• Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
• Add salt and continue to cook 25 to 35 minutes more, until tender.
• (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
• Refries Beans (frijoles refritos):.
• Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
• Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
• Add 2 teaspoons finely chopped garlic and cook 30 seconds.
• Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
• (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
• Mash beans and liquid coarsely with back of wooden spoon or potato masher.
• Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
• Transfer beans to a food processor.
• Process just until smooth.
• Makes 2 cups (4 servings).

Steps:

• Fry the onion and pepper in a little oil.
• Add the garlic and saute a little.
• Introduce a little of the bean liquid until all previous ingredients are soft.
• Add the beans with the remaining liquid.
• Add spices and simmer about 30 minutes.
• Add the vinegar just before serving.
• These are quite good when served over a bed of rice seasoned with just lime.

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.