Vegetables & legumes
Blended refried beans
Black beans blended and refried until you get a creamy paste, the base of the Guatemalan table.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked black beans with their broth
- 1 small onion
- 2 cloves of garlic
- 3 tablespoons oil
- 1/2 teaspoon salt
- A pinch of cumin
- 120 ml reserved bean broth
Step-by-step
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- Place the onion and garlic in the mixing bowl and chop 3 sec/speed 4.
- Add 1 tablespoon of oil and saute 5 min/120C/spoon speed.
- Add the beans, the broth, the salt and the cumin and blend 1 min/speed 8 until a smooth puree.
- Add the rest of the oil and cook 10 min/100C/speed 2 without the measuring cup on so it evaporates and thickens.
- Check the texture: it should be able to pull away from the bottom forming a paste.
- Adjust the salt and serve hot as an accompaniment or filling.
- Keep in the fridge and reheat with a little water if it thickens too much.
Tips
- Watch the final cooking so they do not stick to the bottom.
- They are the perfect base for baleadas, pupusas and breakfasts.
- Add more broth for a more fluid version, like frijoles parados.
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