Simple Colombian Beans Food
COLOMBIAN-STYLE BEANS
Sofrito sauce base and chopped green plantains give this hearty bacon-and-beans dish its Colombian-style appeal.
Provided by My Food and Family
Categories Recipes
Time P1DT1h45m
Yield 8 servings, about 2/3 cup each
Number Of Ingredients 4
Steps:
- Wash beans well; place in large saucepot. Add enough water to cover beans by 2 inches. Let soak overnight.
- Drain beans; return to saucepot. Add enough water to cover beans by 2 inches. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer 1 hour.
- Combine bacon, sofrito and plantains in medium skillet; cook on medium heat 5 min., stirring occasionally. Add to beans in saucepot; simmer an additional 30 min., adding more water if needed. (Beans should be soupy when served.)
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 37 g, Fiber 12 g, Sugar 7 g, Protein 15 g
COLOMBIAN LENTILS
This is a great starter. You can make it with a bit more water and you get somewhat of a soup, or let it cook and eat it with a plate of rice.
Provided by caro0888
Categories Side Dish Beans and Peas
Time 55m
Yield 3
Number Of Ingredients 8
Steps:
- Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. Cook and stir at a boil until the lentils are soft, about 30 minutes. Add the potatoes and cook until the potatoes are tender, about 15 minutes more.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 31.1 g, Fat 5.3 g, Fiber 8.2 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 788.8 mg, Sugar 3.3 g
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.
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 COLOMBIANOS (COLOMBIAN-STYLE BEANS)
Frijoles Paisas o Antioqueños is a common dish from the Antioquia region.These Frijoles Colombianos are served in most casual Colombian restaurants around the world.
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 14
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.
Nutrition Facts : Calories 474 kcal, Carbohydrate 33 g, Protein 30 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 82 mg, Sodium 517 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
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.
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