COLOMBIAN RED BEANS - FRIJOLES COLOMBIANOS
This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.
Provided by PanNan
Categories Beans
Time 35m
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.
LOLITAS RED BEANS (COLOMBIA)
A vegetarian main or side dish from Columbia, South America. You can serve with warm tortillas, or, if you like, serve with tortilla chips.
Provided by Sharon123
Categories Greens
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, saute onion in butter until lightly brown, about 8-10 minutes.
- Add the cabbage, and bean broth to equal about 1 cup, adding water to the broth if needed.
- Cook until cabbage is tender, about 5 more minutes. Add the chili sauce, and salt and pepper.
- Bring to boil; reduce heat simmer 5 minutes.
- Serve immediately with tortillas.
Nutrition Facts : Calories 220.4, Fat 4.9, SaturatedFat 2.7, Cholesterol 10.2, Sodium 794.2, Carbohydrate 35, Fiber 12.5, Sugar 10, Protein 10.1
SMOTHERED POTATOES - PAPAS CHORREADAS, COLOMBIA
A Tale of Two Cites: Medellín and Bogotá. Bogotá is cold, the people are very traditional, 10 million of them! Medellín; A party town, warm (a.k.a. The City of Eternal Spring), party population 3 million. Most of my family came out of Medellín and its surroundings. Both cities have completely different cuisines. A couple of my uncles moved to Bogotá (I guess they like cold weather), married and stayed. My uncle Tulio married Inés and had 10 children. "Inecita", as we called her, was a great cook and her signature recipe was "Papas Chorreadas" which she would always make for me when my parents and I rolled into town. Here is my favorite recipe from my sweet Aunt Inecita.
Provided by Fabio
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.
- 2. Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.
- 3. Melt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.
- 4. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly.
- 5. Stir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.
- 6. Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion.
Nutrition Facts : Calories 331.3, Fat 16.4, SaturatedFat 9.9, Cholesterol 55, Sodium 216, Carbohydrate 38.4, Fiber 4.7, Sugar 4.6, Protein 10
VENEZUELAN CHRISTMAS HALLACAS ALSO SERVED IN COLOMBIA
Hallacas [ay-YAH-kahs] are served as both an appetizer and main dish. Hallacas, more than any other food, symbolize Christmas for Venezuelans. Delicious meaty morsals are surrounded by a tender dough, then steamed to perfection in colorful banana leaves. If you are fortunate to have access to these large, beautiful banana leaves, plan on using them for truly authentic results.
Provided by Olha7397
Categories Venezuelan
Time 4h
Yield 24 HALLACAS
Number Of Ingredients 30
Steps:
- FOR THE MEAT FILLING: Put beef, pork, and bacon in a large pan. Puree the tomatoes with the peeled onion and garlic. Add mixture to the meat pan along with the salt, marjoram, and leek. Cover and bring to a boil. Lower heat and continue cooking until all meat is tender, about 2 hours.
- When meat is tender, add to the meat mixture the capers, mustard pickles, vinegar, bell pepper, Worcestershire sauce, and sugar. Salt and pepper to taste.
- Raise the heat to high and cook the filling, stirring, until almost all liquid in the pan has evaporated, about 10 minutes. Add the raisins and set filling aside.
- FOR THE MASA DOUGH: Over a low heat, melt 1/3 cup lard with the annatto seeds. Simmer 2 to 3 minutes.
- Whip remaining lard until fluffy. Beat in masa harina, salt, cayenne peper, and water. Finally, beat in melted, strained lard, discarding annatto seeds. Form dough into 24 balls.
- FOR THE FINAL PREPARATIONS: Put a ball of Masa Dough in the center of each corn husk. Flatten dough out to 1/8-inch thickness. Top each masa-coated husk with an equal distribution of the meat mixture, chicken, hard cooked eggs, almonds, pimentos, and olives. Sprinkle on Tabasco sauce to taste.
- Fold corn husks to completely encase the filling. Tie each hallaca with thin strips of corn husk or kitchen string. When tightly assembled, steam halacas for 1 hour. Serve piping hot.
- NOTE: Hallacas are easily refrigerated or frozen. Reheat by steaming again until hot. Makes 24 Hallacas.
- source--Macuto-Sheraton Hotel, Caracas, Venezuela.
Nutrition Facts : Calories 252.6, Fat 14.9, SaturatedFat 4.9, Cholesterol 80.8, Sodium 618.4, Carbohydrate 13.5, Fiber 1.9, Sugar 3.9, Protein 16.2
EMPANADAS - ANTIOQUIA, COLOMBIA
Empanadas Colombianas (Colombian Empanadas, great party item) (Pronounced ehm-pah-nah-dah) Empanadas are a tradition throughout the Hispanic world. Depending on what country you may find yourself, empanadas can vary greatly in flavor, uses and fillings. Even within one country, empanadas may be quite different from one region to the other. You see, empanadas developed very much along the same lines as Tacos and Burritos: Whatever happens to be available from leftovers or from the particular agriculture of a region, gets put inside the empanadas. In Colombia alone, there are a multitude of variations of the classic empanada starting from meat fillings to mashed potatoes, rice concoctions, squash, pumpkin, greens, jellies and other sweets, etc. Even in my home city of Medellín, empanadas can vary greatly from Envigado, to El Poblado, to San Pedro, to La Ceja, to Barbosa, to Belén, to Marique, to La Floresta to downtown (these are all suburbs of a city of over 3.5 million people)
Provided by Fabio
Categories Vegetable
Time 2h30m
Yield 4-5 doz, 12 serving(s)
Number Of Ingredients 16
Steps:
- The Dough.
- Mix all the dry ingredients together in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. Cover the bowl and let the "masa" rest for about one hour.
- The Filling.
- In a frying pan, heat the butter, margarine or oil over medium heat and partially fry the onions and tomatoes. Add the hamburger meat and brown thoroughly. Drain.
- In a large bowl, combine the browned meat mixture with the rice, potatoes, chopped cilantro and spices.
- The Empanada.
- Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
- Roll the "masa" (dough) into little balls about 1" in diameter. Place the masa ball on top of a piece of plastic wrap or wax paper. Cover with another piece of plastic or wax paper and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. Remove from the plastic and, using your fingers, press the edges firmly together so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I take the tip of my finger and fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
- Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
- Cooking.
- The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
- However, tradition does not always mean that it is right. Most of the time tradition simply means "lack of technology and alternate methods.".
- I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
- If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
- The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.
- Waste not, want not.
- I made a bunch of empanadas the other day and found that I had mad way too much masa for the amount of filling I had. I did not want to waste the masa nor did I want to put it in the refrigerator until the next time I made empanadas. So, I thought about it for a while. I had about two pounds of masa left so I added a large package of shredded Monterey Jack cheese, a whole lot more cumin, some more onion powder and garlic powder and a little more salt. I then browned one pound of ground sausage and added it to the mixture.
- I rolled the mixture into 1" balls and deep fried them. They were great! I love it when my weird experiments turn into new recipes!
BHINDI ANARDANA
Make and share this Bhindi Anardana recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash, wipe and trim ladyfingers.
- Make a deep slit on one side of the ladyfinger to create a pocket.
- Take off and finely slice onion.
- Mix red chilli powder, coriander powder, turmeric powder, pomegranate seed powder, garam masala powder and salt with four-tbsp oil to make a thick paste.
- Stuff the ladyfingers liberally with this masala paste.
- Heat up oil in a pot and stir fry cut onion for two to three minutes or until translucent.
- Gently slide in the stuffed ladyfingers and stir fry on medium heat up for five minutes turning them occasionally.
- Sprinkle lemon juice and serve hot.
Nutrition Facts : Calories 486.6, Fat 19.6, SaturatedFat 4.5, Cholesterol 221, Sodium 161.5, Carbohydrate 66.9, Fiber 2.5, Sugar 28.6, Protein 11.5
SIMPLE COLOMBIAN BEANS
These beans are a staple in my family's nutrition. I make them at least once a week, and as with beans they taste better the next day so I make plenty for left overs. You will need a pressure cooker for this one.
Provided by La_Nanita
Categories Beans
Time 1h40m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 10
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!
AREPAS REINA PEPIADA
Make and share this Arepas Reina Pepiada recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the filling:.
- Mix together the chicken, cilantro, mayonnaise, salt, pepper to taste, the avocados and lime juice. Cover and refrigerate. For the dough: Mix together the water and salt in a large bowl, and then slowly add the cornmeal as you mix with your fingers. Mix and knead until it forms a soft dough. When you can pick up all of the dough in one mass, it's ready to form the arepas. Divide the dough into 8 balls, then gently flatten and form into discs.
- Heat a lightly-oiled griddle or nonstick skillet over high heat. Preheat a grill to medium heat.
- Cook the arepas on the griddle until they release from the cooking surface and are able to be moved, about 1 minute 30 seconds, and then flip and cook the other side for another 1 minute 30 seconds. Transfer the arepas to the grill and grill until lightly browned in spots, about 5 minutes per side. The arepas are ready when they sound like a drum when tapped.
- Split the arepas in half, then scrape out and discard some of the middle. Stuff the arepas with the chicken mixture and eat while still piping hot.
Nutrition Facts : Calories 716, Fat 26, SaturatedFat 3.9, Cholesterol 48.4, Sodium 1173.8, Carbohydrate 98.3, Fiber 16.3, Sugar 0.9, Protein 29.3
RED BEANS
Beans with pure Latin flavor. Accented with potatoes, pumpkin, ham, garlic, and cilantro, this side dish could steal the show!
Provided by BAKERSUNLIMITED
Categories Side Dish Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
- Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 18 g, Cholesterol 4.8 mg, Fat 2.7 g, Fiber 5.6 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 464.9 mg, Sugar 2 g
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
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