Lolitas Red Beans Colombia Food

SIMPLE COLOMBIAN BEANS

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!

COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS

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.

FRIJOLES PAISAS (COLOMBIAN PINTO BEANS)

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.

CALENTADO (A COLOMBIAN BREAKFAST)

Steps:

• Prepare the hogao by heating 1 tablespoon vegetable oil or bacon drippings in a large skillet over medium heat.
• Cook onions until softened, about 5 minutes.
• Add tomatoes, season with salt and pepper, and cook until the tomatoes break down and are kind of mushy, about 15 minutes.
• Meanwhile, in a saucepan, heat vegetable oil over low heat, then add rice and beans, stirring often to prevent sticking.
• Once hogao is prepared, stir one cup into the rice and beans, season with salt to taste.
• Once heated through, stir in cilantro.
• Prick chorizo (or other sausage) with a fork in several places.
• Place chorizo in a skillet, half covered with water; cook, turning several times, until water boils out.
• Add morcilla (or other sausage) and brown all the sausages in the fat left in the pan from the chorizo.
• While the sausages are cooking, scramble the eggs, and cook the pork loin, separately, in butter.
• Serve with extra hogao (this recipe makes extra), chopped cilantro, lime wedges (delicious on the pork loin); also arepas and queso fresco; and hot chocolate, to drink.

LOLITAS RED BEANS (COLOMBIA)

Steps:

• In large saucepan, saute onion in butter until lightly brown, about 8-10 minutes.
• Add the cabbage, and bean broth to equal about 1 cup, adding water to the broth if needed.
• Cook until cabbage is tender, about 5 more minutes. Add the chili sauce, and salt and pepper.
• Bring to boil; reduce heat simmer 5 minutes.
• Serve immediately with tortillas.