Besides corn, specially eaten in the tortillas, the black beans have also been the base of the daily diet of the Guatemalans for centuries.
If you ask around, surely about 90% of the population loves to have them for breakfast and/or dinner, but also love them with tortillas for a snack or a side order for a traditional Guatemalan lunch.
The black beans are first washed and boiled, and "caldo de frijol" is first served with rice (broth), then, the soft boiled beans are turned into a paste either by hand with a handheld stone grinder or with a modern blender. The result is a kind of liquid paste, and this is fried with garlic and onion to have "frijoles colados".
People love them like this, but some even go further into "perfection" by frying yet again the "frijoles colados" with more oil, onion and garlic to make a thicker paste called "frijoles volteados".
This is the presentation black beans were meant to be... You will find them in tables of special occasions, when a family gathering is taking place, pic nics, etc.
Spreading some in a hot tortilla with some sour cream or white cheese and chile, is just amazing, but when you ask for a Guatemalan breakfast, they will come on the side of eggs, fried sweet plantains and coffee of course!
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