Colombian Red Beans Frijoles Colombianos Recipe For Meatloaf

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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

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 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

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

COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS



Colombian Red Beans - Frijoles Colombianos image

This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.

Provided by PanNan

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 slices bacon
1 tomatoes, chopped
1 bunch scallion, white and green parts, chopped
1 teaspoon cumin
1 (32 ounce) can red kidney beans
1 tablespoon sugar
1/2 cup water
2 chicken bouillon cubes
3 tablespoons cilantro, chopped

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)



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

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 PAISAS (COLOMBIAN PINTO BEANS)



Frijoles Paisas (Colombian Pinto Beans) image

Make and share this Frijoles Paisas (Colombian Pinto Beans) recipe from Food.com.

Provided by threeovens

Categories     Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups pinto beans
1/2 lb ham hock
6 cups water
1 cup carrot, shredded
1/2 teaspoon salt
1/2 green plantain, cut into 1/4 inch dice
1 tablespoon chopped onion
2 cups tomatoes, diced
1/4 cup green onion, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup fresh cilantro, chopped
1/4 teaspoon ground cumin

Steps:

  • Wash beans and soak overnight according to package directions.
  • Drain beans and place in a large pot or Dutch oven; add ham hocks, 6 cups water, and cook over medium-high heat until it comes to a boil.
  • Reduce heat to medium low, cover, and cook until beans are tender, about 2 hours.
  • While the beans are cooking, prepare the guiso in a large skillet; heat vegetable oil, over medium heat, add tomatoes, onion, green onions, salt, garlic, cilantro, and ground cumin and cook 10 to 15 minutes.
  • Add the guiso when beans are almost tender; also add plantains, carrots, and salt.
  • Cook another hour.
  • DIRECTIONS USING SLOW COOKER - Use the same ingredients, except only 4 cups water instead of 6. Wash beans and soak overnight, according to package directions. Drain and place beans in a slow cooker with 4 cups water and ham hocks. Cook on high 2 hours. Prepare the guiso as above and add that, plantains, carrots, and salt to slow cooker. Cover and cook for an additional 3 hours.
  • DIRECTIONS USING PRESSURE COOKER - Use same ingredients, except 4 cups water instead of 6. Wash beans and soak overnight according to package directions. Drain and place beans, 4 cups water, and ham hocks in a pressure cooker. Cook on medium heat for 35 minutes. Meanwhile, prepare the guiso as above. Release pressure from pressure cooker. Add guison, plantains, carrots, and salt. Cook over medium heat an additional 20 to 30 minutes. Test for doneness. Cook an additional 10 minutes, only if needed.

COLOMBIAN FRIJOLES



Colombian Frijoles image

Every Sunday, my Colombian friends get together and have a big cook-out for lunch, and they share in fellowship. I like observing the merriment. They make group cooking a lot of fun. Today, they made a kidney bean stew which tastes absolutely wonderful. I think the flavour was in the lard. This is one of those dishes that tastes better if kept for the next day.

Provided by rainna

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 9

500 g red beans (soaked overnight) or 500 g kidney beans (soaked overnight)
300 g fatty pork knuckle
1/4 cup vegetable oil
2 tablespoons lard (from the pork knuckle)
3 -4 tomatoes, chopped
1/4 cup green onion, chopped
1 tablespoon cumin
2 tablespoons cilantro, chopped
salt

Steps:

  • Cut the pork knuckle into little pieces, the size of your thumbnail.
  • In a non stick pan, fry the pork until the pieces are crisp, and golden brown in colour.
  • Remove from pan, and drain.
  • Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them.
  • Put the beans, pork fritters and lard into the pot and add enough water to cover the beans.
  • Boil for about 2 hours stirring occasionally every 20 minutes, covered until they are tender, but not soft.
  • In a separate pan, sauté the green onions and tomatoes for about 8- 10 minutes, until you get a nice thick sauce and all the tomatoes are dissolved.
  • Remove from fire and add the tomato sauce to the bean stew.
  • Add the salt, cumin and cilantro, and simmer for another 30 minutes, adding water if necessary.
  • Serve with rice.

Nutrition Facts : Calories 240.8, Fat 14.1, SaturatedFat 3, Cholesterol 4, Sodium 6.4, Carbohydrate 22.2, Fiber 6.3, Sugar 2, Protein 8

CUBAN FRIJOLES COLORADOS (RED BEAN SOUP) RECIPE - (4.2/5)



Cuban Frijoles Colorados (Red Bean Soup) Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 14

12 oz. bag of Red Kidney Beans
5 cups water
4 Spanish chorizos (not spicy), cut in chunks
1 smoked ham hock (lacon), leave whole
1 lb. smoked ham, cut up in chunks
1/2 green pepper, chopped
1/2 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/4 cup olive oil
Salt to taste
4 small potatoes, peeled and cubed
2 lbs of calabaza (Caribbean squash) you can also use banana squash - peeled, seeded and cubed
2 carrots, peeled and cubed

Steps:

  • 1. Soak beans in water overnight or for at least 2 hours (the water should cover the beans and will be almost all absorbed). 2. In a pressure cooker, add the beans (any any left over water) plus 5 cups water and ham hock. 3. Put the lid on the pressure cooker and seal. Cook on high until the cooker pressurizes and then lower the heat to medium and cook over medium heat for 30 minutes. 4. Remove from heat until all pressure is gone. Remove the lid. 5. Set on low heat and add the rest of the ingredients. 6. Without replacing the lid, return to heat, taste for salt and pepper, add more if needed. Set on medium for about 60 minutes until the soup is thick enough to coat a spoon. We usually serve the potaje over white rice or with a couple of slices of Cuban bread accompanied by an avocado and onion salad and a hearty glass of red wine.

SIMPLE COLOMBIAN BEANS



Simple Colombian Beans image

These beans are a staple in my family's nutrition. I make them at least once a week, and as with beans they taste better the next day so I make plenty for left overs. You will need a pressure cooker for this one.

Provided by La_Nanita

Categories     Beans

Time 1h40m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 10

1 lb dried red beans
2 carrots, diced
1 plantain, diced
1 (5 g) envelope sazon goya
1 tablespoon salt
1 small tomatoes, diced
1/2 small onion, diced
2 stalks green onions, finely chopped
1/4 cup fresh cilantro, finely chopped
2 tablespoons oil

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!

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