The picture may not look appetizing, but this white bean and chicken casserole was absolutely delicious. Easy and simple to make and you can use your left over chicken. It sounds perfect to me

This dish is very versatile, you almost can’t go wrong with any variety of ingredients. Try using pulled pork or roasted tofu in place of the chicken and red or black beans instead of white beans.

Have a nice weekend and buen provecho! Read more…

This fish and coconut dish is fantastic. Eating it makes me think that everything is right with the world Swordfish is one of my favorite fishes to use for this recipe because of its firm texture. It cooks very well in the coconut sauce, but if you prefer, you can use another white fish such as snapper, cod, sea bass or tilapia.

Serve this with nice plain white rice to soak up the delicious sauce. You will find yourself simply gobbling it up. It was completely satisfying.

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So, what is Sudado? It literally translates as “sweaty”. Yummy huh? But in a food context, Sudado is a traditional Colombian stew with many variations such as Pork, Beef, Chicken, Fish and Meatballs Sudado. There are also variations in the vegetables used. Potatoes, yuca, carrots and plantains are some of the more common ones. It is a popular dish all over the country and one of my favorite Colombian meals.

Do you have those dishes that you want to make because you need comfort food and because they remind you of what your mom used to make when you were a child? Sudado is that kind of food for me. When I make it, I remember every detail of those family meals. I love this dish with white rice, avocado and tomato salad on the side. Read more…

This is a quick version of the traditional Crema de Frisoles. In Colombia we usually cook bean soup from scratch, but sometimes I crave soups and I don’t have time to cook the beans for a long time. This is when I break out my canned beans!

This red bean soup takes literally 25 minutes to prepare and cook. I added chorizo, but you can be creative and add bacon, ham or another kind of meat. For a vegetarian version just use some corn instead, which also makes for a nice garnish.

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Mondongo, which is pork, tripe and chorizo soup, is served in every traditional Colombian restaurant. It is a hearty soup and a signature dish in every home in the Andean zone of Colombia. My grandmother used to make the best Mondongo I’ve ever had!

To make Colombian Mondongo, a variety of meats and vegetables are cooked together until everything in the pot is fork tender. Tripe is the main meat in the dish and it is balanced with lean pork and pieces of chorizo, which are used for rich flavor. Mondongo is a complete meal, accompanied by white rice, avocado, banana and drizzled with lime juice.

Traditionally, the tripe is cooked in a pressure cooker, which cooks the tripe faster, in about 45 minutes. If you don’t have one, simmer for a couple of hours in a normal pot.

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I know, I know spring is here and stew is probably the last dish you want to see right now, but as I mentioned before, in Colombia we eat soups and stews all year round. Even on the coast of the country, where it is always very hot, 80-90+ degrees, people eat delicious and hot fish sancocho.

There are those simple dishes that I want to make because I need comfort food, and because they remind me of my grandmother and what she used to make when I was a child. A bean soup with meatballs is that kind of dish for me. When I make it, I remember every detail of those family meals with all my cousins and siblings running around Mamita’s house.

I made these beans for lunch and they were fantastic. I used canary beans instead of pinto beans, which it what Mamita always used. That was the only change I made from Mamita’s dish, so feel free to substitute your favorite beans for the canary beans.

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I’ve been meaning to tell you about my love for anything involving beans. Actually maybe I have told you that before Anyway, growing up, my mother prepared Frijoles con Chicharron (Bean Stew with Pork Belly) once a week, which made my siblings and I very happy. Happy because it was food that involved beans and happy because it was deliciously rich and comforting and always cooked to perfection. She served them with white rice and avocado on the side. Simple and wonderful in every way. This dish is also popular in the Andean zone of Colombia.

Sometimes I like to serve this stew as a casual weekday meal, just as we used to eat it at home when I was a girl. And at other times, I prefer to serve it as part of the Bandeja Paisa.

Buen Provecho! Read more…