Colombian Frijoles Recipe #109324
Every Sunday, my Colombian friends get together and have a big cook-out for lunch, and they share in fellowship. I like observing the merriment. They make group cooking a lot of fun. Today, they made a kidney bean stew which tastes absolutely wonderful. I think the flavour was in the lard. This is one of those dishes that tastes better if kept for the next day.
by rainna
3½ hours | 30 min prep
SERVES 6
- 500 g red beans or kidney beans (soaked overnight)
- 300 g fatty pork knuckle
- 1/4 cup vegetable oil
- 2 tablespoons lard (from the pork knuckle)
- 3-4 tomatoes, chopped
- 1/4 cup green onion, chopped
- 1 tablespoon cumin
- 2 tablespoons cilantro, chopped
- salt
- Cut the pork knuckle into little pieces, the size of your thumbnail.
- In a non stick pan, fry the pork until the pieces are crisp, and golden brown in colour.
- Remove from pan, and drain.
- Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them.
- Put the beans, pork fritters and lard into the pot and add enough water to cover the beans.
- Boil for about 2 hours stirring occasionally every 20 minutes, covered until they are tender, but not soft.
- In a separate pan, sauté the green onions and tomatoes for about 8- 10 minutes, until you get a nice thick sauce and all the tomatoes are dissolved.
- Remove from fire and add the tomato sauce to the bean stew.
- Add the salt, cumin and cilantro, and simmer for another 30 minutes, adding water if necessary.
- Serve with rice.
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5 stars