Colombian Red Beans Frijoles Colombianos Recipe For Banana

COLOMBIAN FRIJOLES OR RED BEANS

Steps:

• Soak the red beans in plenty of water overnight. You need to cover them with at least two to three centimeters of water as they will soak up everything overnight. If needed, add further water the next morning. Drain when ready and set aside.
• Prepare the vegetable broth by roughly cutting the carrots, slicing the onion in half and cutting parsley and cilantro. Fry the carrot and onion for a few minutes on the bottom of your pot to bring out the flavor a bit more. Add two liters of water and the herbs and bring everything to a boil. Simmer for about 45 minutes. Discard vegetables and keep the vegetable broth. Cook the beans with the prepared vegetable broth in the pressure cooker for about 45min according to instructions.
• Cut the pork belly in large rectangles, cut the spring onions and dice the garlic. Grate tomoatoes as you would grate cheese and chop up cilantro. Add all these ingredients and the cumin to your beans. Cook everything combined for about 40min, add further water if necessary. The beans should be soft and the stew reach a bit creamier consistency. Add salt and pepper to taste and serve with additional fresh cilantro and with some rice. The beans will taste even better the following day. When reheating, add a bit of water first.

ONE-POT RICE AND BEANS

Steps:

• In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
• Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
• Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
• Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

FRIJOLES COLOMBIANOS (COLOMBIAN-STYLE BEANS)

Steps:

• Directions for Pot:
• Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
• When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
• When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
• Directions for Slow Cooker:
• Use the same ingredients except use just 4 cups water instead of 6.
• Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
• Follow step 2 in the regular pot recipe.
• Add the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.

QUICK AND EASY REFRIED BEANS

Steps:

• Heat canola oil in a heavy skillet over medium heat.
• Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
• Smash garlic cloves in skillet with a fork.
• Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
• Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS

Steps:

• Sauté the bacon until crispy. Remove bacon and reserve for another use, but leave the bacon drippings in the pan.
• Add the chopped tomatoes, chopped scallions, and cumin to the pan. Sauté them in the bacon fat until they are soft, about 5 to 8 minutes.
• Add the beans (including liquid) to the pan. Add sugar, water, and the chicken bouillon. Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.
• Remove from heat and stir in the chopped cilantro.
• Serve with rice.

FRIJOLES ROJOS COLOMBIANOS (COLOMBIAN-STYLE RED BEANS)

Steps:

• Place the onions, scallions, garlic, red pepper, green pepper and tomatoes in the food processor. Process for a couple minutes. Set aside.
• In a large pot over medium heat, add the beans, water, broth, carrots and processed vegetables and carrots. Slightly cover and simmer for 1 1/2 hours.
• Add the achiote powder, ground cumin, salt and pepper. Cook for another 5 minutes, stirring occasionally.
• Simmer for 30 to 40 minutes more or until the beans are tender. Season with salt and pepper.

SIMPLE COLOMBIAN BEANS

Steps:

• Wash beans well with water and take out any debris.
• Place in pressure cooker and cover with water up to the max line (approx 12 cups for a 5 quart pressure cooker).
• Place lid on cooker creating a tight seal cook on high for 35 minutes (this will soften the beans).
• Take pressure cooker of the stove and allow steam to escape completely before opening.
• Add carrots, plantain, sazon, and salt.
• If you like your beans more soupy (which I do) add more water to replace what has been lost, if you do not they will be rather on the dry side and you will have to watch more carefully on the next step because they have a higher risk of burning.
• Cover again and cook on med-high for 20-30 minutes.
• While beans are cooking sauté the tomato, onions, and cilantro in the oil add a pinch of salt.
• Once the beans are done add the hogado and test the beans for softness, if necessary cover and cook an additional 5-10 minutes.
• Serve with white rice and the meat of your choice, enjoy!