Frijoles Molidos
Dive into the comforting, rich flavors of **Frijoles Molidos**, a smooth and creamy black bean purée that’s a staple in Latin American cuisine. Made from scratch with dried black beans, aromatic onion, garlic, and a hint of bay leaf, this recipe brings out the hearty, earthy flavors of the beans while maintaining a velvety texture. Gently sautéed in vegetable oil to enhance its depth, this versatile dish is seasoned simply with salt and black pepper, allowing its natural flavors to shine. Perfect as a side dish, a taco filling, or a delectable topping for tostadas, this easy-to-follow recipe is as wholesome as it is satisfying. With minimal ingredients and a little patience, you’ll have a batch of boldly flavored, authentic **Frijoles Molidos** to complement any meal. Ideal for meal prepping, this recipe celebrates comfort food in its purest form!
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Recipe Information
Ingredients
- 2 cups dried black beans
- 8 cups water
- 1 large white onion
- 3 garlic cloves
- 1 bay leaf
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the dried black beans under cold running water to remove any debris.
Place the beans in a large pot and cover them with 8 cups of water.
Peel and quarter the white onion. Add it to the pot along with peeled garlic cloves and the bay leaf.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let simmer for about 90-120 minutes or until the beans are tender.
Check periodically to ensure the beans are submerged, adding more water if necessary.
Once the beans are cooked, remove the bay leaf and discard.
Using a slotted spoon, transfer the beans to a blender. Add about 1/2 cup of the cooking liquid from the pot. You may need to blend in batches.
Blend the beans until smooth and creamy. You can add more cooking liquid if the beans are too thick.
In a large skillet, heat the vegetable oil over medium heat.
Carefully pour the blended beans into the skillet, stirring continuously to prevent splattering. Cook for about 10 minutes or until desired consistency is reached.
Season the frijoles molidos with salt and black pepper, adjusting to taste.
Remove from heat and let cool slightly before serving. Serve warm as a side dish, a filling for tacos, or a topping for tostadas.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 9.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1619 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
