Yucatan Fried Beans

Yucatan Fried Beans

Yucatan Fried Beans or “Frijoles Colados” is a very typical dish in the Yucatan Peninsula. We cook the beans with a piece of onion and Epazote herb and then processed to make a lovely puree and finally strained before frying them with a couple of tablespoons of flavorful lard.

This is practically the Yucatecan version of the well know refried black beans, although in Yucatan there are several textures for this dish, you can have then slightly dry, thick like a creamy paste, to spread over antojitos, like tostadas or panuchos, or watery almost like a bean soup.

When I prepare black beans this way, I usually make the creamy thick version to use over tostadas. If there are some leftovers, when we reheated them, they will be a little drier. Then, they will be the “dry version,” and we used them as you will use refried beans, as a side dish for your breakfast or any other meal.

I would say that best name to describe this dish would be ”Strained fried beans.” And just in case you were wondering, they are called Tsaaj Bi Bu’ul in the Mayan language, Tsaaj means lard or something fried, and the Mayan word for beans is Bu’ul.

For this recipe, I am using cooked beans that I have in my fridge; you can find how to prepare the beans following this link: Frijoles de la Olla.

How to make Yucatan Fried Beans

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

• Roast onion slices and habanero pepper over a medium heat, turning from time to time to avoid burning. (Please check the ingredients list below)
• Place the beans and its broth in your blender, chop the roasted onion and add it to the blender too.

• Process the blender contents until you have a beautiful puree texture.
• Heat lard or vegetable oil in a medium-size skillet. Pour the bean mixture into the skillet using a strainer.
• Add the roasted habanero pepper to the beans and keep cooking the mixture stirring occasionally. Cook until desired texture, dry, creamy or liquid.

Print Recipe Add to Collection Go to Collections

5 from 1 vote

YUCATAN FRIED BEANS

Yucatan Fried Beans or Frijoles Colados is a very typical dish in the Yucatan Peninsula. We cook the beans with a piece of onion and Epazote herb and then processed to make a lovely puree and finally strained before frying them with a couple of tablespoons of flavorful lard.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Basic Recipes, Side dish

Cuisine: Mexican

Servings: 8

Calories: 145kcal

Author: Mely Martínez – Mexico in my Kitchen

Ingredients

• 2 slices white onion
• 1 habanero pepper
• 4 cups of cooked black beans and its cooking liquid.
• 2 tablespoons of lard or vegetable oil
• Salt if needed

Instructions

• Roast onion slices and habanero pepper over a medium heat, turning from time to time to avoid burning.
• Place the beans and its broth in your blender, chop the roasted onion and add it to the blender too.
• Process the blender contents until you have a beautiful puree texture.
• Heat lard or vegetable oil in a medium-size skillet. Pour the bean mixture into the skillet using a strainer.
• Add the roasted habanero pepper to the beans and keep cooking the mixture stirring occasionally. Cook until desired texture, dry, creamy or liquid

Notes

• There are several ways to prepare these Yucatan Fried beans; some people fry the onion and habanero pepper, then discard the habanero, it is used only to infuse flavor to the dish. As I always tell you, every household cook has his/her own of cooking.
• If you want to adjust the texture of the beans to a creamy one, just add more of the beans liquid, chicken broth or water. To make it thicker, cook for a longer time to dry the bean paste.

Nutrition

Serving: 0.25cup | Calories: 145kcal | Carbohydrates: 20g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 310mg | Fiber: 7g | Vitamin A: 10IU | Vitamin C: 2.1mg | Calcium: 23mg | Iron: 1.8mg

I hope you enjoy this delicious recipe for Yucatan Fried Beans.

Buen Provecho!

Mely,

More recipes:
Dirty Beans Dip Recipe
Mexican Beans Recipe