Enfrijoladas De Frijoles Negros Recipes

Steps:

• Licúa la salsa con los frijoles hasta que queden homogéneos; vierte esto en una sartén grande.
• Cocina la mezcla a fuego medio durante 4 min. o hasta que esté completamente caliente, revolviendo frecuentemente.
• Cubre las tortillas con el jamón; dóblalas por la mitad. Añádelas a la mezcla de frijoles en la sartén; pon encima el queso. Cocina esto tapado y a fuego bajo durante 3 min. o hasta que el queso se derrita. Sirve las enfrijoladas espolvoreadas con el cilantro.

Steps:

• In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
• Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don't stick. Taste and adjust salt. Keep warm.
• Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
• Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.

Steps:

• Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

Steps:

• Make the pickled onion: Combine the onion, lemon juice, oregano, red-pepper flakes, bay leaf, salt and pepper in a medium bowl and mix. Let sit at room temperature for 30 minutes to allow the flavors to meld together and the onion to soften. The onion can be covered and refrigerated for up to 3 to 5 days before serving.
• Make the enfrijoladas: Place the chipotle in a small bowl and add enough hot water to cover (see Tip). Let stand to rehydrate for 10 minutes. Once rehydrated and pliable, drain and remove the stem. To a blender or food processor, add the beans, 1 1/4 cups vegetable broth or bean cooking liquid, and the softened chipotle. Blend until completely smooth. Add more of the broth, 1/4 cup at a time as needed, to make a smooth bean sauce. Season to taste with salt.
• Heat a medium pot over medium-low. Add 2 tablespoons oil and heat, then add the bean mixture. Stir to incorporate; the mixture may sizzle and spatter. Allow the mixture to come to a low simmer and reduce heat to low to keep warm. Add additional liquid as needed to thin to a cheese-sauce consistency.
• Heat a comal or cast-iron skillet over medium heat. Add 2 tablespoons oil, then add 1 to 2 tortillas and lightly fry until softened and blistered, 30 to 60 seconds per side. Transfer the fried tortillas to a plate, and continue to add more oil to the comal as needed to cook all the tortillas.
• Use tongs to slightly submerge each fried tortilla in the hot bean mixture one at a time. Flip the tortilla over to coat the second side, then fold the tortilla in half, pull out of the pot and place on a dinner plate. Continue this process until all the tortillas are coated in the enfrijolada sauce, dividing them among 4 plates. Spoon any remaining bean sauce over the top of the tortillas. Garnish with the sour cream, pickled red onion, pepitas, cilantro and avocado.

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Steps:

• In a large stockpot, combine the beans, garlic, and onion quarters. Cover the beans with water and bring to a boil.
• Cover the pot, lower the heat to a simmer, and cook until the beans are tender. This can take anywhere from 1 to 2 hours, depending on how old the beans are. If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add it to the beans. Once the beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
• Once the beans are tender to the bite, remove and discard the garlic cloves and transfer the beans to a blender. Add the chile de arból and avocado leaves and puree until smooth.
• Heat the oil in a large sauté pan over medium heat. Once hot, add the chopped onion and cook until it starts to soften. Add the black bean puree and fry it for 15 minutes, stirring until the bean mixture has thickened.