Tag: Honduran
Honduran Frijoles Refritos
Honduran Frijoles Refritos
Frijoles refritos is a typical Honduran side dish. They use kidney beans, and sometimes black beans, for their frijoles refritos, as opposed to pinto beans used in Mexican-style. You can definitely use dried beans, but they will take a significant amount of time to soak and cook. In this instance, canned beans work great and allow these frijoles to be ready in 20 minutes.
Equipment
- blender
Ingredients
- 2 cans red kidney beans
- 2 tbsp ground cumin
- 4 tbsp lard
- 2 tbsp white onion finely chopped
- 2 tbsp green bell pepper finely chopped
- 5 garlic cloves minced
- 1 tsp salt
Garnish
- queso fresco crumbled
Instructions
- Place the beans and it’s juices in a blender.
- Purée until smooth.
- Heat up lard in a large nonstick saucepan over medium high heat. Sauté the onions, bell peppers, and garlic for 5 minutes.
- Pour in the bean purée. Season with cumin and salt. Reduce the heat to medium low and simmer for 15 minutes, occasionally stirring.
Baleadas
Baleadas
Baleadas are the most popular food in Honduran cuisine. The basic version consists of a flour tortilla smeared with refried beans made from red beans, crumbled queso fresco, and mantequilla cream. The tortilla is then folded in half, resembling a refried bean taco. Scrambled eggs, chorizo, and avocado are great additional topping that you can add. Simple, yet so satisfying.
Ingredients
- 1 tsp vegetable oil
- flour tortillas
- refried beans
- queso fresco crumbled
- sour cream
- avocado sliced
Instructions
- Heat up the cooking oil on a griddle over medium heat. Lightly toast the tortillas for less than a minute a side.
