FRIJOLES COLOMBIA RECIPES
COLOMBIAN FRIJOLES RECIPE - FOOD.COM
Every Sunday, my Colombian friends get together and have a big cook-out for lunch, and they share in fellowship. I like observing the merriment. They make group cooking a lot of fun. Today, they made a kidney bean stew which tastes absolutely wonderful. I think the flavour was in the lard. This is one of those dishes that tastes better if kept for the next day.
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork knuckle into little pieces, the size of your thumbnail.
- In a non stick pan, fry the pork until the pieces are crisp, and golden brown in colour.
- Remove from pan, and drain.
- Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them.
- Put the beans, pork fritters and lard into the pot and add enough water to cover the beans.
- Boil for about 2 hours stirring occasionally every 20 minutes, covered until they are tender, but not soft.
- In a separate pan, sauté the green onions and tomatoes for about 8- 10 minutes, until you get a nice thick sauce and all the tomatoes are dissolved.
- Remove from fire and add the tomato sauce to the bean stew.
- Add the salt, cumin and cilantro, and simmer for another 30 minutes, adding water if necessary.
- Serve with rice.
Nutrition Facts : Calories 240.8, FatContent 14.1, SaturatedFatContent 3, CholesterolContent 4, SodiumContent 6.4, CarbohydrateContent 22.2, FiberContent 6.3, SugarContent 2, ProteinContent 8
COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS RECIPE - FOOD.COM
This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 242.9, FatContent 3.5, SaturatedFatContent 1, CholesterolContent 3.8, SodiumContent 373, CarbohydrateContent 40, FiberContent 12.3, SugarContent 4.1, ProteinContent 14.8
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