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Colombian Red Beans

colombian
beans
pork
main
latin american
Submitted by Negacoca

A hearty Colombian dish featuring red beans, pork belly, and a blend of vegetables, served with rice and traditional sides.

Source: Serious Eats
  • 1 pound beans
  • 2 tablespoons salt
  • 6 inches water
  • 1 large onions
  • 3 scallions
  • 5 cloves garlic
  • 2 bell pepper
  • 1 medium tomatoes
  • 2 tablespoons oil
  • 1/2 pound pork belly
  • 1 teaspoon cumin
  • 1 tablespoon salt
  • 2 to 3 inches water
  • 4 cups

Step 1

1 pound dried kidney beans

2 tablespoons kosher salt

6 inches cold water

Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight.

Step 2

The next day, drain beans and set aside.

Step 3

1 large onion

3 scallions

5 cloves garlic

2 green bell peppers

1 medium tomato

Place the onions, scallions, garlic, bell pepper, and tomatoes in the food processor. Process for a couple minutes. Set aside.

Step 4

2 tablespoons vegetable oil

Heat oil in a large heavy-bottomed saucepan over high heat until shimmering.

Step 5

1/2 pound pork belly, cut into 1-inch cubes

Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total.

Step 6

1 teaspoon ground cumin

Add pureed onion mix and cumin. Cook and stir for 3 minutes.

Step 7

1 tablespoon kosher salt

2 to 3 inches water

Add beans and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil.

Step 8

Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours.

Step 9

Add more salt and pepper to taste.

Step 10

4 cups cooked white rice

sliced avocado

fried plantains

fried eggs

Serve with white rice, sliced avocado, fried plantains, and fried eggs.