Frijoles Colorados (Cuban Red Beans)
"This cooks for a long time if you have hard dried beans thats ok some beans take shorter times if your beans are cooking faster bump up time so they dont cook to mush"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (626.3 g)
- Calories 550.8
- Total Fat - 17.9 g
- Saturated Fat - 5 g
- Cholesterol - 50 mg
- Sodium - 2045.8 mg
- Total Carbohydrate - 66.7 g
- Dietary Fiber - 19.2 g
- Sugars - 6.6 g
- Protein - 33.9 g
- Calcium - 169.2 mg
- Iron - 7.5 mg
- Vitamin C - 39.7 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Rinse and sort beans making sure there are no small stones
Step 2
In a large heavy pot, soak beans overnight in 4 cups of water. DO NOT DRAIN.
Step 3
Next day Start cooking beans with ham hock
Step 4
Bring to a boil.
Step 5
Reduce heat to low and cook for 1½ hours, skimming foam from the top.
Step 6
In a separate large skillet,
Step 7
Add olive oil
Step 8
Add onions and green peppers with some salt & pepper,
Step 9
Stirring occasionally.
Step 10
When veggies start to get soft,
Step 11
Add ham, oregano, adobo seasoning, and garlic.
Step 12
When you can smell the garlic,
Step 13
Add tomato sauce, vinegar, sazon packet, stir well
Step 14
And cook for 2-3 minutes.
Step 15
Add this ham/veggie mixture to large pot with the beans and stir well.
Step 16
Add chicken broth, bay leaves and bring to a boil.
Step 17
When boiling point has been reached, stir well, salt and pepper to taste.
Step 18
Cover and simmer for 3 hours, stirring occasionally.
Step 19
When beans are almost soft (approximately 20 minutes out),
Step 20
Add add the chorizo, potatoes and butternut squash
Step 21
Add more hot water or chicken stock if necessary.
Step 22
Raise heat to medium-low and cook for 30 minutes minutes or until the potatoes, squash and beans are tender.
Step 23
When all are tender
Step 24
Take out bay leaf and debone ham hock
Tips
No special items needed.
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