This post is also available in Spanish
Beans are one of those foods that every Colombian eats, and personally, I love beans so much that I can eat them with rice every day. They are definitely my comfort food. This Frijoles Rojos Colombianos recipe is very simple to make, and even though it takes a couple hours to cook and the beans need to soak overnight, preparing them is very easy.
My grandmother made the best beans, but then again, doesn’t everyone’s Colombian grandmother make the best beans? But really, Mamita’s were the best! This Colombian-Style Red Beans dish reminds me of my Grandmother. Her kitchen was magical and I miss cooking in it with her terribly.
- 1 pound dry red beans, soaked overnight
- 1 yellow onion, diced
- 3 scallions, diced
- 5 garlic cloves, crushed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of diced and peeled tomatoes
- ½ teaspoon achiote powder
- 1 teaspoon ground cumin
- 4 cups of water
- 4 cups chicken, beef or vegetable broth
- 2 large carrots, peeled and diced
- 1/4 cup finely chopped cilantro or parsley
- Salt and pepper to taste
- Place the onions, scallions, garlic, red pepper, green pepper and tomatoes in the food processor. Process for a couple minutes. Set aside.
- In a large pot over medium heat, add the beans, water, broth, carrots and processed vegetables and carrots. Slightly cover and simmer for 1 1/2 hours.
- Add the achiote powder, ground cumin, salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Simmer for 30 to 40 minutes more or until the beans are tender. Season with salt and pepper.