Here’s the basic black bean recipe I learned while in Guatemala. Variations also follow
2 c. dried black beans (rinse & sort out any bad beans, rocks, or debris)
5 c. water
1/2 c. chopped onion
1-2 garlic cloves coarsely chopped
2 t. chicken bouillon
Salt to taste
1 bay leaf
Optional – fresh cilantro, cumin, key lime juice (once thoroughly cooked)
Place all ingredients into a medium large pan, & bring to a boil. Reduce heat & continue to cook for 2-4 hours until soft. These also work great in a crock pot on medium for 3-4 hours. Remove bay leaf, & strain.
Black Bean & Rice Soup
After the beans are cooked, add 2 c. chicken broth & 1 c. rice. Continue to cook until the rice is cooked & serve as soup.
Blended Black Beans
After the beans finish cooking, scoop 2 cups (with juices) into blender & blend until smooth & viscous, adjusting liquid (adding water or chicken broth) if necessary. Repeat process using all of the beans & juices. As the beans cool, they will thicken. Great for rice accompaniment, burritos, side dishes etc.
Refried Black Beans (Frijoles volteados)
As above, blend beans & liquid into a thick mixture.
Over a medium high flame, heat 1/2 c. vegetable oil in a large frying pan. Add beans & allow to cook for 2 minutes. Using a spatula, begin to move the beans around. Adding more oil (as needed) continue to cook the beans. As they thicken begin to toss the beans against the side of the pan until they begin to form into a solid mass. Continue to cook & toss until the outer layer forms a darkened crisp layer, & the mass forms into a loaf like shape.
Slide onto a plate, & slice to serve.
Note – authentic re-fried black beans are made with lard. These recipes substitute olive oil.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com