Updated: Jul 31, 2019
Hondurans love their beans, not black beans, not kidney beans, but the small red beans that are native to Honduras. Another thing Hondurans love: Baleadas. And you simply cannot make the perfect baleada without the right beans. Although the process is relatively simple, there is a distinct flavor profile that I like to achieve before using beans on a tortilla.
Note that you'll want to soak your red beans for 8-12 hours before you cook them. Thus, it's best to do this before bed so that in the morning you can get to cooking.
What You'll Need:
2 Cups Red Kidney Beans
4 Cups Water
1 Yellow Onion
2 tablespoons Cracked Black Pepper
1 teaspoon salt
3 tablespoons Cumin Seeds
4 tablespoons Unsalted Butter
2 Bay Leaves
In a pot on medium heat, add 2 tablespoons of butter, add half of the white onion.
While the onion simmers, grind the cumin seed with a mortar and pestle.
Add 2 tablespoons of the ground cumin to the butter and onion mixture.
Add the cracked pepper and the soaked beans.
Stir the beans for about 1 minute on medium heat, then lower to a simmer and add the 4 cups of water.
Add two bay leaves and let the beans cook for 4-6 hours.
n a skillet on low heat, heat the rest of the butter and the other half of the onion.
Use a spoon to transfer the cooked beans over. You'll want to avoid transferring the bay leaves and too much liquid.
Use a potato masher to mash the beans into a creamy paste. Add the salt, more cracked black pepper if desired, and the rest of the cumin.
Once the beans are mashed and creamy, allow them to simmer for about an hour so that they lose as much moisture as possible. You'll want the beans to be the consistency of a thick paste. You can probably get away with whisking or blending them, but the masher is the way I prefer and enjoy.
Your frijoles fritos Hondureños are done! Head over to the baleada recipe so that you can put them to good use.