Work Break #5 Mom's Frijoles Parados - Guatemalan Black Beans
The holidays call for quick and delicious meals for the whole family. If you want to make large tasty portions without breaking the budget, Black Beans are a way to go.
Now, I have to be straight up, since I was little I was never a fan of Frijoles Parados, and mainly liked eating Volteados, which is basically blended black beans refrigerated and reheated in a hot pan 48 hours later to create a pasty spread for your tostadas or toast. It had to do with the texture of the beans when they are whole, I dunno I was a kid. With age my taste buds have turned and after making my moms frijoles parados these past few years I'm happy to say like them!
In Guatemala, Frijoles are an everyday breakfast item with eggs, platanos, and some coffee. With so many ways to make them, they are versatile, and dynamic in flavor, so learning this first recipe will help anyone make other types of Frijoles including Liquados (blended), Colados (blend & strain), and Volteados (fold to make a spread).
Here are a list of the ingredients needed to make Guatemalan Black Beans aka Frijoles Parados, from my family to yours. Watch our video below to learn the dish from mama herself!
- One (1) Whole White Onion (sliced)
- Ten (10) Cloves of Garlic (peeled not chopped)
- 4 to 5 Cups of Black Beans (47oz can)
- 2-3 Tbsp of animal fat or vegetable oil
- Heat the pan with the grease or oil (medium to high heat). Once heated add the garlic and the onion.
- Stir to make sure all of the oil is incorporated.
- Lower the heat to medium and slowly caramelize the onion and garlic until it turns a dark brown to gold color, NOT black.
- Remove the onions and garlic and set aside, DO NOT throw away.
- Add the can of beans. Cover and simmer on medium to low heat for 25 minutes or until the white foam disappears. Thats when you know the Frijoles are ready.
- Cool for 10 minutes, then serve.
Tip - Eggs are a perfect add to this meal. Use the onions and garlic to top off your eggs. You can also use the onions and garlic to blend the frijoles to make Frijoles Liquados.