PINTO BEANS - FRIJOLES PAISAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pinto Beans - Frijoles Paisas image

Authentic bean recipe from my home state of Antioquia, Colombia. This is a daily staple in the countryside, accompanied by arepas, chicharron and fried ripe plantain.

Provided by Fabio

Categories     Beans

Time 33m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups pinto beans
1/2 lb pork hock
6 cups water
1 cup shredded carrot
1/2 teaspoon salt
1/2 green plantain, cut into 1/4 inch
1 tablespoon chopped onion
2 cups diced tomatoes
3 tablespoons vegetable oil
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin

Steps:

  • STOVE TOP.
  • 1. 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.
  • 2. When the beans are cooking, prepare the condiment mix. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
  • 3. When the beans are almost tender, add the condiment mix, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.
  • CROCK POT.
  • Use the same ingredients except use just 4 cups of water instead of 6.
  • 1. 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.
  • 2. Follow step 2 in the regular pot recipe.
  • 3. Add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.

Nutrition Facts : Calories 222, Fat 7.6, SaturatedFat 1.1, Sodium 317.6, Carbohydrate 31.9, Fiber 9.4, Sugar 5.2, Protein 8.7

There are no comments yet!