Frijoles colados is a fine black bean puree, strained to remove all skin, resulting in a smooth, even cream.
It has a fine texture with no trace of skin, ideal for spreading or as a base for other preparations.
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Guatemalan Strained Black Bean Puree
- Prep Time: 15 minutes
- Cook Time: 15 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 onion, chopped
- 3 cloves garlic, minced
- Salt, to taste
Preparation
- Blend, blend the cooked black beans together with the cooking broth until smooth.
- Strain, strain the mixture through a fine sieve, pressing with a spoon, until all the skin is removed.
- Sauté the onion and garlic, heat the oil or lard in a pan and sauté the onion together with the minced garlic until translucent.
- Add the strained beans, add the strained puree to the pan.
- Cook, cook over medium heat, stirring frequently, until it thickens to a dense, spreadable purée, about 5 to 10 minutes.
- Adjust seasoning, correct the salt to taste.
- Serve, serve hot or cold, depending on use.
Tips for getting it right
- Straining the mixture through a fine sieve is the key step that gives this purée its completely smooth texture.
- Pressing well with a spoon while straining helps extract as much puree as possible.
- Frijoles colados have multiple uses: they can be eaten on their own, spread on bread, or used as a base for other dishes.
- They can be made ahead and reheated before serving.
Traditional variations
- It’s a very versatile preparation in Guatemalan cuisine, with multiple uses.
- Some families use it as a filling for other dishes, like enfrijoladas or rellenitos.
How to serve
Frijoles colados are served hot or cold, on their own or as a base for other preparations.
They’re a versatile, traditional preparation in Guatemalan cuisine.
Recommended sides
- Homemade bread
- Corn tortillas
Did you know?
Straining through a fine sieve, pressing with a spoon, is the step that removes any trace of skin and gives this purée its completely smooth texture.
Their fine, spreadable texture makes them ideal for use as a filling in other Guatemalan dishes.
Frequently Asked Questions
It's a fine black bean puree, strained to remove the skin, resulting in a smooth, even cream.
Straining through a fine sieve removes all trace of skin, giving this purée a completely smooth, lump-free texture.
They can be eaten on their own, spread on bread, or used as a filling for other Guatemalan dishes.
Yes, they can be made ahead and reheated before serving.
