Black Beans, Blended Beans, Refried Black Beans

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In addition to the plantains, I also fell in love with black beans in Guatemala since we typically ate them three meals a day. When eaten together, black beans & rice form a complete protein. Additionally, just one serving of beans & rice contains nearly 1/3 of one’s daily fiber needs. I also fell in love with black beans in Guatemala since we typically ate them three meals Black Beans, Blended Beans, Refried Black Beans

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.

Variations
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)

 I also fell in love with black beans in Guatemala since we typically ate them three meals Black Beans, Blended Beans, Refried Black Beans

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

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Best Restaurants in America If you eat out in the U.S.A. & want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room & a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers &/or cocktails where appropriate. & then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, & where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths & our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, & cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food & lifestyle writers, & bloggers) from across America to help order restaurants via an anonymous survey & tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel & apple, or an exploding dumpling of ox cheek & lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, & local lamb is paired with turnip & mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters & copper bateau baths. Wake to the sound of cows mooing in the next field & head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote & house granola or toasted brioche heaped with mushrooms & a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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