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 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
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.
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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love