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Black Bean Roll appetizers, fried, main course, guatemalan 1 cup dried black beans - 1/2 pound 1 medium clove garlic 1/2 small onion 1 teaspoon salt 2 tablespoons corn oil 1 cup sour cream PREPARATION: Rinse and pick over the beans. Soak the beans overnight in 4 cups cold water, drain, and put in a medium saucepan (or put beans and 4 cups water in a medium saucepan, bring to a boil, cover, and set aside for 1 hour). COOKING: Peel and mince the garlic and onion and add to the beans with 1 teaspoon salt. Bring liquid to a boil, lower heat, and simmer until beans are tender, about 1 hour. Cool for 10 minutes. Transfer beans and cooking liquid to the work bowl of a food processor fitted with the metal blade and purée. Heat the corn oil in a large skillet. Add the bean purée and simmer, stirring with a wooden spoon, until all liquid has evaporated and the purée becomes a paste, 10 to 12 minutes. Shake the pan back and forth with firm movements to detach the bean paste from the pan. Continue the back and forth motion and use a spoon to shape the paste into a firm, round roll. SERVING: Serve roll warm, garnished with sour cream. Serves 4-6 Serving Ideas : Frijoles Negros Volteados NOTES : Savory mashed black bean roll served with sour cream. Guatemalan cooking traditionally uses black beans in parados - where the beans are soaked overnight, cooked, and left whole; colados, where they are cooked, puréed, and served over rice; and volteados. Here the black beans are cooked, puréed, dried out in a skillet, and formed into a roll. In the past, the cooked beans were mashed on a rectangular stone with a long, cylindrical stone tool called a mano. Today, every Guatemalan mountain village has an electric blender for this task. 3096 0 0 0 0 0 Contributor: Cook's Magazine September/October 1988 Yield: 6 servings Preparation Time: 3:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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