Sides
Frijoles Volteados
The Quirky Foodster Team
Ingredients
- 500 g (2.5 cups) cooked red beans, with some cooking liquid reserved
- 3 tbsp vegetable oil or lard
- 1/2 onion, minced
- 1 clove garlic, minced
- Salt to taste
- 50 g (1/3 cup) crumbled queso seco, to serve
Method
- Sauté onion and garlic in oil until soft and fragrant.
- Add the cooked beans with a little of their liquid, then mash with a bean masher or briefly pulse in a blender until mostly smooth.
- Return the mash to the skillet and cook over medium heat, stirring frequently, until it thickens and pulls away from the pan sides.
- Season with salt, then carefully flip the mass over in the pan like an omelet to firm the other side.
- Slide onto a plate and top with crumbled cheese before serving.
Introduction: Red beans mashed and fried until they hold together and 'flip' cleanly in the pan give this side its name.
Cultural Background: Red beans mashed and fried until they hold together and 'flip' cleanly in the pan give this side its name. A daily staple across Honduras, frijoles volteados accompany nearly every meal from breakfast baleadas to dinner plates, and are often finished with a scattering of crumbly cheese.
Tips: Cook the beans low and slow after mashing so they thicken evenly without scorching on the bottom.
Variations: Black beans can replace red beans; some cooks add a little cumin for extra warmth.
Storage: Refrigerate up to 4 days in an airtight container.
Reheating: Reheat in a skillet with a splash of water or oil to loosen, stirring until warmed through.
Nutrition: Approx. 230 kcal, 9 g protein, 10 g fat, 26 g carbohydrate per serving.
FAQs:
Q: Can I use canned beans?
A: Yes, drain and reserve some liquid, then proceed with mashing and frying as directed.
Q: Why won't my beans thicken?
A: Continue cooking over medium heat, stirring often — excess liquid needs time to evaporate.
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