Colombian Frijoles Recipes

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

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.

Steps:

• Wash beans and soak overnight according to package directions.
• Drain beans and place in a large pot or Dutch oven; add ham hocks, 6 cups water, and cook over medium-high heat until it comes to a boil.
• Reduce heat to medium low, cover, and cook until beans are tender, about 2 hours.
• While the beans are cooking, prepare the guiso in a large skillet; heat vegetable oil, over medium heat, add tomatoes, onion, green onions, salt, garlic, cilantro, and ground cumin and cook 10 to 15 minutes.
• Add the guiso when beans are almost tender; also add plantains, carrots, and salt.
• Cook another hour.
• DIRECTIONS USING SLOW COOKER - Use the same ingredients, except only 4 cups water instead of 6. Wash beans and soak overnight, according to package directions. Drain and place beans in a slow cooker with 4 cups water and ham hocks. Cook on high 2 hours. Prepare the guiso as above and add that, plantains, carrots, and salt to slow cooker. Cover and cook for an additional 3 hours.
• DIRECTIONS USING PRESSURE COOKER - Use same ingredients, except 4 cups water instead of 6. Wash beans and soak overnight according to package directions. Drain and place beans, 4 cups water, and ham hocks in a pressure cooker. Cook on medium heat for 35 minutes. Meanwhile, prepare the guiso as above. Release pressure from pressure cooker. Add guison, plantains, carrots, and salt. Cook over medium heat an additional 20 to 30 minutes. Test for doneness. Cook an additional 10 minutes, only if needed.

Steps:

• Wash beans well with water and take out any debris.
• Place in pressure cooker and cover with water up to the max line (approx 12 cups for a 5 quart pressure cooker).
• Place lid on cooker creating a tight seal cook on high for 35 minutes (this will soften the beans).
• Take pressure cooker of the stove and allow steam to escape completely before opening.
• Add carrots, plantain, sazon, and salt.
• If you like your beans more soupy (which I do) add more water to replace what has been lost, if you do not they will be rather on the dry side and you will have to watch more carefully on the next step because they have a higher risk of burning.
• Cover again and cook on med-high for 20-30 minutes.
• While beans are cooking sauté the tomato, onions, and cilantro in the oil add a pinch of salt.
• Once the beans are done add the hogado and test the beans for softness, if necessary cover and cook an additional 5-10 minutes.
• Serve with white rice and the meat of your choice, enjoy!

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.