Don Diego`s Frijoles Molidos À La Tica

Summary

Ingredients

• 500 g beans, frijoles neros (black beans)
• 150 g bacon, smoked, finely diced (optional)
• 1 onion (s), whole, but peeled
• 2 stalks celery, (divided into large pieces)
• 2 carrot (s), (halved or third)
• 1 green pepper (s) (cleaned and cut into thirds)
• 3 clove (s) garlic, whole
• 2 bay leaves
• 1 tablespoon parsley, finely chopped
• 0.5 teaspoon ½ thyme, dried
• 0.5 teaspoon ½ cumin, ground
• 0.5 teaspoon ½ oregano, grated
• salt and pepper
• 2 tablespoons oil or butter
• 1 onion (s), finely chopped
• 1 bell pepper (s), green, finely chopped

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Instructions

1. In Central America the black beans would not be cooked especially for the preparation of the Frijoles Molidos - as in this recipe. They are cooked in reserve two or three times a week and are then available for further processing in other dishes, such as the Gallo Pinto, the typical breakfast made from rice from the day before and black beans, the Casado, the daily lunch dish , on which rice and black beans should never be missing. Or for Frijoles molidos or Frijoles refritos, the fried bean puree that goes so well with beer together with fried plantains (see: Don Diego`s Patacones y Tostones).
2. Wash the black beans carefully and let them soak in plenty of water for at least 12 hours. Pour off the soaking water, rinse the beans again and place them in fresh water in a large saucepan. The beans should always be covered with a good two fingers of water during the cooking process.
3. Add the onions, celery, carrots and peppers, each cut into large pieces, and the cloves of garlic to the beans. Likewise, the herbs mentioned (bay leaf, thyme, oregano, cumin and parsley). The bacon can now also be added to the beans if desired. Only the salting and peppering is done towards the end of the cooking process.
4. After the first boil, skim off the foam and let the beans simmer for 1.5-2 hours. Depending on how old the beans are or how long they could be soaked beforehand, it is possible that they require additional cooking time. If necessary, a little more water has to be poured in.
5. If you notice that the beans are almost soft, season with salt and pepper and fish out the vegetables again. The black beans are now ready for further processing.
6. To prepare the Frijoles Molidos, first a finely chopped onion and half a green bell pepper, also finely diced, are simmered in two tablespoons of oil or butter (approx. 4-5 minutes).
7. Meanwhile, the beans are mashed together with the cooking liquid (in a 3: 1 ratio) in the food processor. The puree is then added to the onion and paprika mixture in the pan and everything is mixed together. While you stir the puree in the pan you can wonder whether you are satisfied with the consistency. If the puree is too thick, add more cooking liquid. If it was already too thin, stir a few minutes longer until the puree has thickened again. After 10 minutes, the frijoles molidos should be ready to serve.
8. Filled in ramequins and covered with patacones, they are a filling snack.
9. It takes 2 hours to cook the beans, with only 10-15 minutes of actual working time. The preparation of the Frijoles Molidos takes another 15-20 minutes.

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