HOW TO MAKE FRIJOLES OR FRISOLES ANTIOQUEñOS
If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would have a hard time coming up with an answer. However, I am sure Frijoles Antioqueños would be near the top of the list. The recipe today is a gorgeous, hearty Colombian bean
Provided by Erica Dinho
Categories Main Course
Time 1h50m
Number Of Ingredients 10
Steps:
- Drain the beans and place in a large pot with the pork hocks and water. Place over medium-high heat, bring to a boil, reduce the heat to low and simmer, uncovered, cook for about 20 minutes.
- Add the diced plantain, carrots, aliños and cumin. Cook for about 1 hour. Add the hogao, chopped cilantro and season with salt and pepper. Cook for 15 minutes more or until the beans are tender.
- Remove the ham hocks from the soup and set aside until cool enough to handle. Discard the skin and bones and cut the meat into 1/2-inch pieces and set aside.
- Remove the carrots from the soup and place in a blender with about 1 cup of the soup. Blend until smooth and return to the bean soup.
- Ladle the soup into bowls, Add pieces of pork hocks and serve immediately with white rice, ají and avocado.
Nutrition Facts : Calories 610 kcal, Carbohydrate 49 g, Protein 43 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 337 mg, Fiber 13 g, Sugar 10 g, UnsaturatedFat 15 g, ServingSize 1 serving
FRIJOLES ROJOS COLOMBIANOS (COLOMBIAN-STYLE RED BEANS)
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
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 RED BEANS - FRIJOLES COLOMBIANOS
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
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.
SIMPLE COLOMBIAN BEANS
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
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!
FRIJOLES PAISAS (COLOMBIAN PINTO BEANS)
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
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.
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