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 mins
Cook Time2 hours hrs
Course: Side Dish
Cuisine: Colombian
Keyword: Colombian, Latin American, side dish
Author: Alex Gorgos
- 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
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.