Recipes with bean cooking liquid or water

3 recipes that use bean cooking liquid or water, with photos, step-by-step instructions and cook times. The quickest, Enfrijoladas, takes 30 minutes. It is most often cooked with cooked black beans, garlic and onion.

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Frijoles volteados

Breakfast in a Guatemala City comedor often arrives with a glossy, dark log of beans beside the eggs and plantain: frijoles volteados, black beans blended smooth and fried until thick enough to roll out of the pan. The texture is dense and spreadable, almost like a pâté, with a sweet earthiness from slow-cooked onion. Spread them on hot tortillas or eat them with a spoonful of thick cream and crumbled cheese if you are not keeping it vegan. Most people stop frying too soon; if the purée still slumps when you tilt the pan, it needs more time. Chef's tip: use a non-stick pan and keep scraping the base with a flat spatula; the thin crust that forms is what gives the log its deep, almost smoky flavour.

40 minCentral American Sides

by KrazyBadal 0 views

Mayi moulen ak sòs pwa

Across Haiti, from Port-au-Prince markets to farms in the Central Plateau, mayi moulen is the everyday alternative to rice: coarse cornmeal cooked with epis, thyme and a whole hot pepper until thick enough to mould, then served under a ladle of smooth black bean sauce called sòs pwa. It is filling, cheap and quietly savoury, and many families eat it at midday a few times a week. The usual mistake is tipping the cornmeal into the pot all at once, which gives lumps that never cook out; rain it in slowly while you whisk. Use a fine-to-medium cornmeal or polenta labelled gluten free if that matters to you. Chef's tip: press the hot cornmeal into an oiled bowl, wait a minute and turn it out onto the plate for the neat dome you see on Haitian tables.

60 min

Haitian Rice & Grains

by KrazyBadal 0 views

Enfrijoladas

Think of enfrijoladas as enchiladas that swap chilli sauce for beans: warm tortillas dipped in a silky black-bean purée, folded into quarters and scattered with fresh cheese and raw onion. In Oaxaca they are a breakfast and supper dish, made from yesterday's pot of beans, and the purée is perfumed with toasted avocado leaves, which taste faintly of anise. Serve two or three per person with a fried egg or a spoonful of salsa. Queso fresco is often made with animal rennet; use a vegetarian feta or paneer-style fresh cheese if that matters to you. Chef's tip: keep the bean sauce loose, like double cream; it thickens on the plate and a stiff sauce tears the tortillas.

30 min

Mexican Vegetarian

by KrazyBadal 0 views

Frijoles volteados

Mayi moulen ak sòs pwa

Enfrijoladas

Goes well with bean cooking liquid or water