Best Colombian Style Beans Recipes

SIMPLE COLOMBIAN BEANS

Simple Colombian Beans image

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

Ingredients

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

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-STYLE BEANS

Colombian-Style Beans image

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

Ingredients

2 cups dried red kidney beans
6 slices OSCAR MAYER Bacon, chopped
1/2 cup sofrito sauce base (recaíto)
1 large green plantain, peeled, chopped

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

FRIJOLES ROJOS COLOMBIANOS (COLOMBIAN-STYLE RED BEANS)

Frijoles Rojos Colombianos (Colombian-Style Red Beans) image

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

Ingredients

1 pound dry red beans (soaked overnight)
1 yellow onion (diced)
3 scallions (diced)
5 garlic cloves (crushed)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 cup of diced and peeled tomatoes
1/2 teaspoon achiote powder
1 teaspoon ground cumin
4 cups of water
4 cups chicken (beef or vegetable broth)
2 large carrots (peeled and diced)
1/4 cup finely chopped cilantro or parsley
Salt and pepper to taste

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.

COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS

Colombian Red Beans - Frijoles Colombianos image

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

Ingredients

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

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.