This Honduran Refried Beans recipe is a staple in many Latin American countries and I am sharing how I make it. As I get more into Honduran cuisine, I found out that baleadas (a soft taco) is a dish from northern Honduras. To make baleadas, you need to start with a homemade wheat tortilla, which I found easy and rewarding. I created my own tortillas from scratch, and I report it was successful.
I began the Honduran Refried Beans recipe by blending the dry ingredients (flour, baking powder, and salt) in a mixing bowl. Then I added the wet ingredients – olive oil and hot water – and mixed with a spoon. Then I kneaded the dough using my fingers for a few minutes, adding even more water or flour as necessary so the ball of dough was workable but not overly sticky or dry. Let dough rest for 30 minutes then divided into 8 sections and flattened each section into a disc. I cut out each disc into a six inch circle and cooked them in a pan on high heat.
While the tortillas were cooking, I made the refried beans that are a key component of baleadas. I soak dried out white beans overnight in water with salt, cayenne pepper, and pepper. After the beans had been tender, I removed all the water and mashed them with a spoon or combined them in a blender to create a paste. I also made pickled onions by boiling apple cider vinegar with water, sugar, salt and pepper flakes and pouring over finely sliced onions and letting rest for half an hour or so.
Assemble the Honduran Refried Beans recipe: scoop a big scoop of refried beans onto each tortilla, crumbled cheese, a dollop of crema (or sour cream) and sliced avocado. I also added pickled onions and chorizo (a spicy sausage). It was a satisfying dish that I will make again. In case you love Latin American cuisine or you want to try out something totally new try the Honduran Refried Beans recipe.
In thinking about the way I cooked baleadas, I realize it is not a great deal about following a recipe as much as comprehending the way of life and tradition of the recipe. I hope that by sharing my experience you might try making baleadas and trying out some of the flavors and traditions of Honduran cuisine. So try out the Honduran Refried Beans recipe and enjoy the taste of Honduras at home!
Ingredients For the Honduran Refried Beans Recipe
Vegetable Oil
Yellow Onion
Red Beans
Bean Broth
Cumin
Sea Salt
Cooking Instructions For the Honduran Refried Beans Recipe
Heat 2 tablespoons of oil in a large, heavy skillet or sauté pan over medium-high heat. Add the onion and cook until the smaller pieces are charred and the majority of the larger pieces are toasted a dark golden brown with charred edges, which should take approximately 12 to 14 minutes. This imparts a unique and delightful flavor to the legumes.
Remove the onions from the skillet and place them aside.
Heat the skillet by adding the remaining 2 tablespoons of oil.
While the oil is heating, combine the beans, bean broth, toasted scallions, cumin, and salt in a blender. Blend until the mixture is smooth. It may be necessary to scrape down the sides to guarantee that all of the onion is thoroughly incorporated.
Gradually and meticulously transfer the blended beans to the heated skillet, scraping them from the blender. enable the beans to remain in the skillet while they are frying for a minute or two before stirring to enable the bottom to toast.
Finally, stir the beans vigorously to ensure that the toasted bottom is evenly distributed throughout the mixture. Allow them to remain in the same position for an additional minute or two to allow them to caramelize and thicken once more. Stir once more. Remove from the heat and combine.
Helpful Suggestions for the Honduran Refried Beans Recipe
To achieve authentic Honduran refried beans, start by cooking red beans until tender. Once cooled, blend the beans with some of their broth to create a smooth paste. In a skillet, sauté chopped onions in oil until they are translucent and slightly charred, enhancing the beans’ flavor. Incorporate the blended beans into the skillet, stirring to combine with the sautéed onions. Season the mixture with salt and cumin to taste.
Continue cooking over medium heat, allowing the beans to simmer and thicken, stirring occasionally to prevent sticking. The beans are ready when they adhere more to themselves than to the pan. For added authenticity, consider using coconut oil for sautéing, as it imparts a subtle, traditional flavor. Serve the refried beans as a side dish or as a filling for baleadas, a popular Honduran dish.
Storage Instructions for the Honduran Refried Beans Recipe
Proper storage of Honduran refried beans ensures their freshness and safety for later consumption. After cooking, allow the beans to cool to room temperature. Transfer them into an airtight container and refrigerate promptly. Stored this way, the refried beans can remain fresh for up to 5 days. When reheating, use a stovetop over medium heat or a microwave, adding a small amount of water or broth to maintain the desired consistency, as the beans may thicken upon refrigeration.
Stir occasionally during reheating to ensure even warming and prevent sticking. Avoid leaving the beans at room temperature for extended periods to reduce the risk of bacterial growth. If a larger batch was prepared, consider freezing portions in airtight containers or freezer bags for extended storage, up to 3 months. Thaw frozen beans in the refrigerator overnight before reheating.
FAQ for the Honduran Refried Beans Recipe
Question: What type of beans are traditionally used in the Honduran Refried Beans recipe?
A: The Honduran Refried Beans recipe traditionally uses red beans, which are cooked until tender and then blended into a smooth paste.
Question: Can I use canned beans for the Honduran Refried Beans recipe?
A: Yes, you can use canned red beans for the Honduran Refried Beans recipe; ensure to rinse and drain them before blending to control the consistency and sodium content.
Question: How can I adjust the consistency of the Honduran Refried Beans recipe?
A: To adjust the consistency of the Honduran Refried Beans recipe, add reserved bean broth or water gradually while cooking until the desired thickness is achieved.
Question: What oil is recommended for sautéing in the Honduran Refried Beans recipe?
A: Coconut oil is recommended for sautéing in the Honduran Refried Beans recipe, as it imparts a subtle, traditional flavor to the dish.
Question: How should I store leftovers of the Honduran Refried Beans recipe?
A: Store leftovers of the Honduran Refried Beans recipe in an airtight container in the refrigerator for up to 5 days; reheat on the stovetop or microwave, adding a bit of water to maintain consistency.
Honduran Refried Beans Recipe
Ingredients
- 4 tbsps Vegetable Oil divided
- 1 Yellow Onion rough cut and toasted
- 4 cups Red Beans cooked and cooled
- 2/3 cup Bean Broth cooled
- 1 tsp Cumin ground
- 3/4 tsp Sea Salt fine to taste
Instructions
- Heat the skillet by adding the remaining 2 tablespoons of oil.
- While the oil is heating, combine the beans, bean broth, toasted scallions, cumin, and salt in a blender. Blend until the mixture is smooth. It may be necessary to scrape down the sides to guarantee that all of the onion is thoroughly incorporated.
- Gradually and meticulously transfer the blended beans to the heated skillet, scraping them from the blender. enable the beans to remain in the skillet while they are frying for a minute or two before stirring to enable the bottom to toast. Finally, stir the beans vigorously to ensure that the toasted bottom is evenly distributed throughout the mixture.
- Allow them to remain in the same position for an additional minute or two to allow them to caramelize and thicken once more. Stir once more. Remove from the heat and combine.
1 comment
good side dish and quick and easy to make.
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