Colombian Red Beans Frijoles Colombianos Recipe For Chicken

COLOMBIAN-STYLE RED BEANS

Colombian-Style Red Beans image

Get these spicy South American beans on the dinner table in an hour, no soaking required. The red beans come out tender without falling apart, swimming in a spicy sauce flecked with chorizo and tomatoes. Serve with pan-fried plantains and rice for a simple and satisfying meal. You can find achiote paste in the international aisle of some grocery stores or at Hispanic grocery stores.

Provided by Paige Grandjean

Time 1h

Yield Serves 8 (serving size: about 2/3 cup)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 ounces fresh Mexican chorizo, casings removed
1 medium-size yellow onion, chopped (about 1 cup)
1 medium-size red bell pepper, chopped (about 1 cup)
3 garlic cloves, chopped (about 1 Tbsp.)
3 plum tomatoes, chopped (about 2 cups)
2 teaspoons achiote paste
2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
2 1/2 cups unsalted chicken stock
1/2 pounds dried red kidney beans (about 1 1/4 cups)
2 tablespoons chopped fresh cilantro

Steps:

Program a 6-quart programmable electric pressure cooker to Sauté on Normal heat. Add oil to cooker, and heat until warm. Add chorizo; cook, stirring occasionally to crumble, until browned, about 4 minutes. Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender, about 4 minutes. Add tomatoes, achiote paste, cumin, and salt; cook, stirring occasionally, until tomatoes break down, about 5 minutes. Stir in stock and beans.
Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on High Pressure for 45 minutes. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Divide beans between 8 small bowls; garnish with cilantro.

Nutrition Facts : Calories 164, Carbohydrate 22 g, Fat 4 g, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 437 mg, Sugar 3 g

FRIJOLES ROJOS COLOMBIANOS (COLOMBIAN-STYLE RED BEANS)

Frijoles Rojos Colombianos (Colombian-Style Red Beans) image

Beans are one of those foods that every Colombian eats, and personally, I love beans so much that I can eat them with rice every day. They are definitely my comfort food. This Frijoles Rojos Colombianos recipe is very simple to make, and even though it takes a couple hours to cook and the beans.

Provided by Erica Dinho

Number Of Ingredients 14

Ingredients

1 pound dry red beans (soaked overnight)
1 yellow onion (diced)
3 scallions (diced)
5 garlic cloves (crushed)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 cup of diced and peeled tomatoes
1/2 teaspoon achiote powder
1 teaspoon ground cumin
4 cups of water
4 cups chicken (beef or vegetable broth)
2 large carrots (peeled and diced)
1/4 cup finely chopped cilantro or parsley
Salt and pepper to taste

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.

FRIJOLES COLOMBIANOS (COLOMBIAN-STYLE BEANS)

Frijoles Colombianos (Colombian-Style Beans) image

Frijoles Paisas o Antioqueños is a common dish from the Antioquia region.These Frijoles Colombianos are served in most casual Colombian restaurants around the world.

Provided by Erica Dinho

Categories Main Course

Number Of Ingredients 14

Ingredients

3 cups cranberry or pinto beans
1 pound pork hocks
6 cups water
1 cup shredded carrots
1/2 teaspoon salt
1/2 green plantain, cut into ¼- inch
1 tablespoon chopped onions
2 cups diced tomatoes
1/4 cup chopped scallions
3 tablespoons vegetable oil
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup chopped cilantro
1/4 teaspoon ground cumin

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.

Nutrition Facts : Calories 474 kcal, Carbohydrate 33 g, Protein 30 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 82 mg, Sodium 517 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving