Frijoles colados is a fine black bean puree, strained to remove all skin, resulting in a smooth, even cream.
It’s different from frijoles volteados for its finer 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 of onion, chopped
- to taste of salt
Instructions
- 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, heat the oil or lard in a pan and sauté the onion until translucent.
- Add the strained beans, add the strained puree to the pan.
- Cook, cook over medium heat, stirring, until it thickens slightly.
- 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 sets this puree apart from frijoles volteados.
- 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?
Frijoles colados differ from frijoles volteados by the extra straining step, which removes any trace of skin.
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.
Frijoles colados go through a fine sieve to remove all the skin, while frijoles volteados keep a more rustic 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.
