Colombian Red Beans Frijoles Colombianos Recipes

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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



Colombian Red Beans - Frijoles Colombianos image

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.

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

COLOMBIAN FRIJOLES

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



Colombian Frijoles image

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

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

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



Frijoles Paisas (Colombian Pinto Beans) image

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.

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

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



Simple Colombian Beans image

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!

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

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