Columbia Restaurant Black Bean Recipes

BLACK BEAN PATTIES

Black Bean Patties image

I love all sorts of bean dishes. They are my favorite food on earth and as a result, I have countless bean recipes. I've never eaten bean patties before though, so a couple of weeks ago I made Black Bean patties for dinner and they were delicious, nutritious and versatile! We all loved these patties .

Provided by Erica Dinho

Number Of Ingredients 12

Ingredients

Olive oil
2 scallions (finely chopped)
2 tablespoons (finely chopped red bell pepper)
1 garlic clove (finely chopped)
3 tablespoons onions (finely chopped)
1 can (15 oz black beans, drained and rinsed)
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1 beaten egg
1/2 cup bread crumbs
Salt and pepper

Steps:

In a skillet over medium-high heat, add 1 tbs of olive oil. Add the scallions, garlic, onion and bell pepper and cook, stirring occasionally, until soft and slightly charred, about 10 minutes.
Place the beans in a food processor and add the onion mixture. Process for about 20 seconds.
Transfer to a bowl and add the remaining ingredients. Shape the mixture into patties. Arrange the patties on a plate and refrigerate for 45 minutes, or cover tightly with plastic wrap and refrigerate overnight.
Heat 2 tablespoons olive oil in a skillet over medium. When itu2019s hot, fry the patties, turning once, until lightly crisp, 3 to 4 minutes per side.

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

Ingredients

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!

COLUMBIA RESTAURANT SPANISH BEAN SOUP

Columbia Restaurant Spanish Bean Soup image

I recently went to Columbia Restaurant in West Palm Beach and absolutely loved this soup. Cooking time does not include soaking beans.

Provided by Valerie in Florida

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb uncooked garbanzo beans, dried (also called chickpeas)
1 ham bone
1 beef bone
2 quarts water
1 tablespoon salt
1/4 lb salt pork, cut in thin strips
1 onion, finely chopped
1 chorizo sausage, sliced in thin rounds (Spanish sausage)
2 potatoes, peeled and cut in quarters
1 pinch saffron
1/2 teaspoon paprika

Steps:

Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.

Nutrition Facts : Calories 442.5, Fat 29.4, SaturatedFat 10.6, Cholesterol 37.6, Sodium 2519.9, Carbohydrate 34.7, Fiber 5.3, Sugar 2, Protein 10.3

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