Puréed Black Beans

Frijoles Negros Colados

Preparation info
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Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This is an exciting variation on the theme of refried beans. The taste immediately brings Oaxaca to my mind—the fragrant, anise-like avocado leaves and the delicate spiciness of the chiles are so characteristic.

Made with oil, this is an excellent vegetarian dish. However, I usually use home-rendered lard for deeper flavor.


  • 1 pound (about cups) black beans, picked over and rinsed to remove stones or grit
  • 1 whole head


Cook the beans by the basic method for Frijoles Cocidos, adding the garlic and unpeeled onion to the saucepan along with the beans. Start testing for doneness 45 minutes after adding the salt. When the beans are tender, discard the onion and garlic and let the beans cool in the cooking liquid.

When the beans are partly cooled, griddle-roast the chiles