Guatemalan · serves 6 · about 45 minutes
Guatemala's signature move: black beans blended, then fried and folded over themselves until they hold like a loaf. The third and final form of the bean — and the one every chapín table serves with pride.
Ingredients
- 2 cans Iberia Black Beans W/S 15 oz
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1/2 white onion, halved
- 2 cloves garlic
- to taste salt
Method
- Blend the beans with a little of their liquid, the onion, and garlic until completely smooth.
- Heat the oil in a wide nonstick pan over medium heat and pour in the purée.
- Cook, stirring and folding constantly with a spatula, 15-20 minutes, as the purée thickens and pulls away from the pan.
- The moment of truth: when it holds together, fold it over itself — volteado, turned — into a glossy dark loaf.
- Roll it onto a plate. Serve with eggs, fried plantains, cheese, and tortillas — the desayuno chapín.