8 oz dried black beans (about 1 cup), picked over and rinsed, or 3 cups freshly cooked or canned beans, with 1 cup of their liquid.
1 small white onion (about 6 oz.) cut in half (omit if using cooked beans)
6 garlic cloves
2 tsp. salt
¼ cup vegetable oil or olive oil
1 small white onion (about 6 oz.) cut into thick slices.
1. Cook the dried beans with the onion halves in 2 quarts of water. Bring to a boil over high heat, then reduce heat to low and simmer until the beans are soft, about 2 hours. Drain, reserving 1 cup of the cooking liquid.
2. To refry the beans, place the beans, garlic, and salt in a blender or food processor, add the reserved bean liquid, and process to a smooth puree. Strain through a fine-mesh sieve into a small bowl, pushing on the puree with a ladle or the back of a spoon.
3. Heat the oil in a nonstick or well-seasoned skillet over medium heat. Add the onion slices and sauté until golden, about 10 minutes. Remove the onion with a slotted spoon, leaving behind the onion-flavored oil. Add the bean puree and cook, stirring with a rubber spatula or a wooden spoon, until hot. Then mold the puree into a log shape, using the spatula or a spoon and tilting the pan to help you work. Turn out onto a platter.
Usually served hot with eggs and fried plantains.
Recipe from Gran Cocina Latina by Maricel E Presilla