Frijoles Rojos Colombianos
Frijoles Rojos Colombianos
Beans are a staple in the Colombian household. They’re made in large batches and eaten just about everyday. Beans are typically paired with rice, fried plantains, avocado, fried eggs, arepas, chicharron, and a grilled chorizo. This protein platter overload is called bandeja paisa.
Equipment
- food processor
Ingredients
- 1 lb dry red beans
- 1 onion diced
- 1 bunch green onions chopped
- 6 garlic cloves
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes diced
- 1 tsp ground cumin
- 1/2 tsp achiote powder
- 4 cups water
- 4 cups vegetable stock
- 2 carrots peeled and diced
- salt and pepper to taste
Garnish
- cilantro
Instructions
- Soak the beans overnight. Strain and rinse the beans.
- Place the onion, green onion, garlic, bell peppers, and tomatoes in a food processor.
- Pulse until fairly smooth.
- Place the beans, water, stock, processed vegetables, and carrots in a large pot. Bring to a boil. Place a cover on. Reduce the heat to medium low and simmer for 90 minutes.
- Season with the achiote powder, cumin, salt and pepper.
- Simmer uncovered for 30 more minutes until the beans are tender.
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