I decided to try this recipe at about 3pm, which is too late to soak my beans for 24 hours… 😦
Previously, I have had good luck quick-soaking black eyed peas in warm water, so I decided to try it with my black beans.
Quick Soaking Beans
Rinse and sort the beans, then add to a large pot and fill with water to about 1-1.5″ above the level of the beans. I put the pot in a low setting on the electric stove and let it sit there for about 2 1/2 hours. My kitchen has a gas cooktop also, but the gas is too hot even on the lowest setting.
You don’t want it to boil and may need to add water as the beans swell. After two and a half hours, the beans were still a little firm. Two and half hours isn’t super fast, but way better than 24!
Step 1 was making Beans Cooked in a Pot (it sounds better in Spanish Frijoles de Olla)
- 1 lb. black beans, soaked and rinsed
- 10 cloves garlic
- 1onion, quartered
Bring about 3 quarts of water to a boil and add the beans, onion and garlic. Let this simmer for 1.5 hours. Add salt to taste after 1 hour.
When the beans are cooked, blend one cup of beans in a blender or food processor with a little of the cooking water. Add the pureé back to the beans in the pot. Dish number one complete.
I made that because it is the first ingredient in this…
- Beans Cooked in a Pot
- 3/4 c. vegetable oil
- 1 onion, finely chopped
Heat the oil in a heavy frying pan, then add the onion, cooking until the onion is dark brown. Add the beans a cup at a time, mashing as you add them. I used my potato masher.
The cookbook had one more day and additional steps in there, but I wanted dinner tonight, not next week.
I garnished with crumbled goat cheese and a squeeze of lime juice.
Refried beans in one long afternoon, is better than three days. And they were flavorful. Much better than my last attempt. I may be getting better at this. 🙂