Colombian-Style Beans Recipe
Ingredients
- 3 cups cranberry or pinto beans
- 1 pound pork hocks
- 6 cups water
- 1 cup shredded carrots
- ½ teaspoon salt or to your taste
- 1 green plantain, peeled and cut into ¼- inch
Guiso:
- ½ cup chopped onions
- 2 cups diced tomatoes
- ¼ cup chopped scallions
- 3 tablespoons vegetable or canola oil
- ¼ teaspoon salt
- 2 garlic cloves, minced
- ¼ cup chopped cilantro
- ¼ teaspoon ground cumin
Instructions
- Directions for Pot:
- Soak beans overnight in cold water. Drain the beans and place in a large pot and add the water, ½ of the guiso 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.
Guiso:
- In a large skillet, heat the 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 rest of the guiso, plantains, carrots and salt. Cover and cook for another 30 minutes 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, ½ of the guiso and pork hocks and cook on high for about 2 hours.
- Follow step 2 in the regular pot recipe.
- Add the rest of the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
Notes
To soak your dried beans, place them in a large bowl with water covering them. Soak for at least 8 hours, but I prefer to do it overnight. Drain and rinse the soaked beans, before cooking.
Nutrition
Calories: 474kcalCarbohydrates: 33gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 82mgSodium: 517mgPotassium: 964mgFiber: 10gSugar: 6gVitamin A: 3913IUVitamin C: 13mgCalcium: 100mgIron: 4mg
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