Frijoles Rojos Colombianos

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.
Prep Time10 minutes
Cook Time2 hours
Course: Side Dish
Cuisine: Colombian
Keyword: Colombian, Latin American, side dish
Author: Alex Gorgos

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.
    Colombian, side dish, vegan
  • Place the onion, green onion, garlic, bell peppers, and tomatoes in a food processor.
    Colombian, side dish
  • Pulse until fairly smooth.
    Colombian, side dish
  • 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.
    Colombian, side dish
  • Season with the achiote powder, cumin, salt and pepper.
    Colombian, side dish
  • Simmer uncovered for 30 more minutes until the beans are tender.
    Colombian, side dish
Colombian, side dish
Ladle into a bowl and top with cilantro.