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
FRIJOLES COLOMBIANOS (COLOMBIAN-STYLE BEANS)
Frijoles Paisas o Antioqueños is a common dish from the Antioquia region.These Frijoles Colombianos are served in most casual Colombian restaurants around the world.
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 14
Steps:
- Directions for Pot:
- Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
- When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
- When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
- Directions for Slow Cooker:
- Use the same ingredients except use just 4 cups water instead of 6.
- Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
- Follow step 2 in the regular pot recipe.
- Add the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
Nutrition Facts : Calories 474 kcal, Carbohydrate 33 g, Protein 30 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 82 mg, Sodium 517 mg, Fiber 10 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving
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!
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.
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