Thursday, October 20, 2011

Colombia: Red Beans from Barranquilla

For this week, HubbyGrouch had requested a Colombian dish. I have prepared this dish a few times before. We like to make it a complete meal with rice and beef. It's a classic combination that HubbyGrouch grew up with and he likes to have dishes like this from time to time.

1 cup dried small kidney beans
1/4 red bell pepper, diced
1/2 tsp chicken bouillon powder
1/2 tsp turmeric

1 1/2 tbsp oil
1 cup diced tomatoes
1/2 onion
2 tbsp minced fresh cilantro
3 aji dulce (sweet green peppers) or 1 1/2 green bell peppers, seeded
3-4 garlic cloves
8 small scallions
1 small celery stalks
1/4 red bell pepper
1/2 tsp salt

Soak the beans over night. Drain. Place beans, 2 cups of water, and remaining ingredients in a pressure cooker and cook for 30 minutes. (You can also cook the beans in a regular pot for 2 1/2 hours). The beans should be soft but not mushy as they still have to cook with the guiso. In the meantime, prepare the guiso. Place all ingredients for the guiso in a food processor and process for 1 minute. Place in a medium pan and cook over medium-low heat for 12-15 minutes. Add guiso to the beans and simmer for about 45 minutes, using the pressure cooker as a regular pot, until the beans are soft but haven't lost their shape. Season to taste with salt. Serve beans with rice and steak.

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