Frijoles volteados is a mash of cooked black beans, blended and fried until it forms a dense, smooth paste, typical of Guatemalan breakfast.
Its name comes from the technique of constantly “flipping” or stirring the mash while frying, to achieve its characteristic texture.
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Guatemalan Fried Black Bean Mash
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side dish
- Cuisine: Guatemalan
Ingredients
- 3 cups of black beans, cooked
- 1 cup of bean cooking broth
- 1/4 cup of oil or lard
- 1 of onion, chopped
- to taste of salt
Instructions
- Blend, blend the cooked black beans together with the cooking broth until smooth.
- Sauté the onion, heat the oil or lard in a pan and sauté the onion until translucent.
- Add the beans, add the blended beans to the pan.
- Cook and flip, cook over medium heat, stirring (“flipping”) constantly with a spatula, until it thickens and pulls away from the bottom of the pan.
- Adjust seasoning, correct the salt to taste.
- Serve, serve hot.
Tips for getting it right
- Stirring constantly while frying is essential to achieve this mash’s characteristic thick, smooth texture.
- The ideal point is when the mash easily pulls away from the bottom of the pan when stirred.
- Oil or lard can be used depending on preference; lard gives a more traditional flavor.
- It’s a classic side dish of Guatemalan breakfast.
Traditional variations
- It’s an essential accompaniment of traditional Guatemalan breakfast.
- Some families add a hoja santa leaf during cooking for aroma.
How to serve
Frijoles volteados are served hot, as a breakfast side.
They’re an essential classic of the Guatemalan table, alongside eggs, fried plantain, and cheese.
Recommended sides
- Eggs
- Fried plantain
- Fresh cheese
Did you know?
The name “volteados” (flipped) refers to the technique of constantly stirring or “flipping” the mash while frying.
They’re an essential part of a typical Guatemalan breakfast, present in most homes across the country.
Frequently Asked Questions
It's a mash of cooked black beans, blended and fried until it forms a dense paste, typical of Guatemalan breakfast.
The name comes from the technique of constantly stirring or "flipping" the mash while frying.
They're usually served with eggs, fried plantain, and cheese, as part of a traditional breakfast.
Yes, using lard gives a more traditional flavor, though oil is also a valid option.
