Frijoles Colorados Recipes

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FRIJOLES II



Frijoles II image

This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners. For faster cooking, soak beans overnight.

Provided by BRANDI T

Categories     Side Dish     Beans and Peas

Time 6h15m

Yield 4

Number Of Ingredients 7

1 ½ cups dry pinto beans
½ teaspoon white sugar
1 teaspoon minced garlic
2 tablespoons finely chopped onion
2 slices smoked bacon
2 cups water
salt to taste

Steps:

  • Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 46.6 g, Cholesterol 9.5 mg, Fat 7.2 g, Fiber 11.3 g, Protein 17.2 g, SaturatedFat 2.3 g, Sodium 201.9 mg, Sugar 2.3 g

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.

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

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