Frijoles A La Colombiana Recipes

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.

FRIJOLES DE OLLA

Steps:

• Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

FRIJOLES III

Steps:

• Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
• When beans are soft, season to taste with salt.

FRIJOLES A LA CHARRA

Steps:

• Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
• Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
• Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

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.

COLOMBIAN FRIJOLES

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.

FRIJOLES A LA COLOMBIANA

Steps:

• Lava bien los frijoles; colócalos en una cacerola grande. Agrega suficiente agua para cubrirlos con 2 pulgadas de más. Déjalos en remojo toda la noche.
• Escurre los frijoles; vuélvelos a poner dentro de la cacerola. Agrega suficiente agua para cubrirlos con 2 pulgadas de más. Haz que hierva el agua a fuego medio-alto. Reduce el fuego a medio-bajo; cocina los frijoles durante 1 hora.
• Combina el tocino (tocineta), el sofrito y los plátanos en un sartén mediano; cocina a fuego medio durante 5 minutos, revolviendo de vez en cuando. Añade estos a los frijoles en la cacerola; deja hervir a fuego lento por 30 minutos adicionales, añadiéndole más agua si fuera necesario. (Los frijoles deben quedar como una sopa al servirlos.)

FRIJOLES I

Steps:

• Soak pinto beans overnight in 1 quart of water.
• Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
• Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
• Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

FRIJOLES DE LA OLLA

Steps:

• Add the beans, chiles, avocado leaf, bay leaves, garlic, dried mushrooms, salt and 8 cups water to an electric pressure cooker (such as an Instant Pot), and set to cook for 40 minutes at high pressure.
• During the last few minutes of cooking, lightly char the jalapeños over the open high flame of a gas burner, or sear them on a comal or in a dry, heavy skillet over medium-high heat until blackened and beginning to soften, 3 to 5 minutes over a flame or about 10 minutes in a skillet. Use heatproof tongs to turn occasionally. Once cooked, set aside.
• Once the pressure cooker has completed cooking, carefully release the pressure to open the lid. Taste test at least 5 beans to make sure they are all tender and fully cooked. If any are not, set the machine to its "sauté" function and bring the liquid to a boil. Simmer until the beans are smooth and soft.
• Discard the avocado and bay leaves. If you'd like a more full-bodied broth, transfer the chiles, garlic and 1 1/2 cups cooking liquid to a blender or food processor, blend until completely smooth, and return to the pot of beans. Taste for salt and adjust as needed.
• Warm the tortillas over the open flame of a gas burner or on a comal or in a dry, heavy skillet over medium-high heat until soft. Divide the beans and rehydrated mushrooms among bowls, then top with cilantro, avocado and charred jalapeños. Sprinkle a pinch of salt on the avocado slices and serve with the warmed tortillas.

FRIJOLES DE LA OLLA TRADICIONAL (HOME COOKED BEANS)

Steps:

• Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn't care to eat. Scoop into a colander and rinse. If using a slow cooker, first pour the beans into a medium large pot, pour in 2 quarts of water and bring to a rolling boil over high heat; then pour into the slow cooker. Add the lard (or oil or bacon drippings), onion and, if using, the epazote or avocado leaves. (Lightly toast the avocado leaves in a dry skillet).
• Cook the beans in the slow cooker for at least 6 hours for the beans to become tender, though you can leave them cooking for up to 10 hours. When the beans are tender, stir in 1 ½ tsp salt and simmer for a few minutes longer. Taste and season with additional salt if needed. Remove the epazote or avocado leaves, if using, and the brothy beans are ready.