This beans and beef stew is a warm and comforting meal and the perfect dish to eat on a cold day. Beans are a staple in Colombian cuisine and are usually cooked in a pressure cooker. I do own a pressure cooker, but I am a little intimidated by that thing. My mom bought it for me when I was engaged to be married. Like most Colombian mom’s, she couldn’t bear the thought of her daughter not owning a pressure cooker.
I noticed that I have been using my crock pot more and more lately. I used it again for this beans and beef stew, not the pressure cooker 😉 Just think about how great it is to put a bunch of ingredients in a pot and not have to worry if dinner is burning for at least 5 hours. You also don’t have to worry about it exploding as a result of too much pressure, sending shrapnel throughout the kitchen. Enjoy the dish!
1 pound dry red, pinto or canary beans, rinsed and picked over
4 cups water
2 pounds beef for stew, cut into chunks
½ cup grated carrot
1 large green plantain, peeled and diced
½ teaspoon ground cumin
1 cup chopped onion
1 garlic clove
½ cup red bell pepper
Salt and pepper
½ cup chopped fresh cilantro
- Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker.
- Place the onions, garlic, scallion and red bell pepper in the food processor.
- Add the beef to slow cooker with beans and pour in water. Add the chopped vegetables, grated carrot and ground cumin. Stir well.
- Cover the pot and cook on high for 5 hours or until the beans are tender.
- Add the plantain, season with salt and pepper and cook for 30 minutes more.
- Add chopped cilantro and serve with white rice and hogao.
- If using a normal pot:
- Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water, beef, chopped vegetables, carrots and cumin. 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 almost tender, add the plantains, salt and pepper. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
- Add chopped cilantro and serve.