Some might think I am crazy, but I think it is practical!
I make a thick black bean puree and I freeze it into ice cube trays. When you heat it, the beans thicken and then you have "re-fried" beans. I just pop them into the microwave for a few minutes, but you could actually fry them and make re-fried beans. In Guatemala, the re-fried beans are very smooth. There are no chunks. They pressure cook the beans and then puree them and then slowly fry them in a pan until they thicken.
I make a thick black bean puree and I freeze it into ice cube trays. When you heat it, the beans thicken and then you have "re-fried" beans. I just pop them into the microwave for a few minutes, but you could actually fry them and make re-fried beans. In Guatemala, the re-fried beans are very smooth. There are no chunks. They pressure cook the beans and then puree them and then slowly fry them in a pan until they thicken.
So it stuck! And I've been doing it ever since. Even though it is consider a soft food, I eat them on a regular basis. Because I am really tight in the mornings, I eat them mainly for breakfast with scramble eggs. I also use them often for quesadillas with chicken and cheese. I put them on top of rice for the kids.
I use about a pound of beans, a really large onion, and garlic salt. I cook them overnight in my slow cooker and in the morning I puree them so they are a little thicker than pancake batter. I pour them into ice cube trays and freeze them for several hours. When completely frozen, I set them out on the counter for a few minutes or run some warm water along the back side of the trays and pop them out. Then I place them into a freezer bag and back into the freezer.
They'll last about a month or so in the freezer.
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