Directions:

Clean and rinse beans thoroughly. In a large pot, pour enough water to cover, about 2 inches above beans, and place in refrigerator overnight to soak.

Place soaked beans on stove at medium high heat and bring to a boil. Using a ladle, skim off the foam that forms on top; add garlic cloves and olive oil and lower heat. Simmer beans for about 50 minutes, then add salt and simmer for 10 minutes longer.

FOR WHOLE BEAN SOUP (Frijoles Parados):

In small frying pan, heat vegetable oil and sauté onions until caramelized. Discard garlic cloves. Pour onions in pot with beans and cook another 10 minutes.

Serve hot with white rice or tortillas. Spoon some sour cream on top or sprinkle with cheese.

FOR BLACK BEAN PUREED SOUP (Frijoles Colados):

Let cooked beans cool. In blender, puree beans, including the garlic cloves and the liquid, until smooth. Puree should have the consistency of a creamy soup.

In large deep frying pan, sauté onions until caramelized. Pour beans into pan and cook for 5 more minutes. Serve hot in bowls and accompany with warm tortillas. Sprinkle cheese on top.

FOR FRIED BEANS (Frijoles Volteados):

Follow instructions for Pureed Beans, adding 2-3 tablespoons more vegetable oil and cook longer until they thicken and they lift from the bottom of the pan. Flip carefully in the pan to make a loaf. Or turn onto a big platter.

Serve hot or at room temperature with warm tortillas or tortilla chips and grated cheese.