11 Rustic Colombian Beans Recipes That Bring Pure Comfort

There’s something so comforting about the rich and hearty flavors of Colombian bean dishes. Each recipe is like a warm hug, from the vibrant Bandeja Paisa to the soothing Sopa De Frijoles. These textures and tastes remind me of family gatherings and cozy kitchens. If you’re looking to bring some of that rustic warmth into your meals, let’s explore some favorites that might become new staples in your kitchen.

Bandeja Paisa

Bandeja Paisa is a traditional Colombian dish that beautifully represents the country’s rich culinary heritage. Originating from the Antioquia region, this hearty meal is a feast on a plate, combining various ingredients that showcase the vibrant flavors of Colombia. The dish typically includes beans, rice, avocado, ground meat, chicharrón (fried pork belly), plantains, and a fried egg, all served together to create a filling and satisfying experience. Each component plays a unique role, contributing to the overall taste and texture, making Bandeja Paisa a beloved comfort food for many Colombians.

Preparing Bandeja Paisa may seem challenging due to the variety of ingredients, but the steps are straightforward. With a little patience and attention to detail, you can create this delectable dish that will transport you to the heart of Colombia. It’s perfect for family gatherings or special occasions, where everyone can enjoy a taste of Colombian culture and cuisine. Gather your ingredients, roll up your sleeves, and get ready to cook a meal that will impress your friends and family.

Ingredients (Serves 4-6):

• 2 cups of red beans (soaked overnight)
• 4 cups of water
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cumin
• 1 teaspoon of salt
• 2 cups of white rice
• 4 cups of water (for rice)
• 1 pound of ground beef
• 1 tablespoon of vegetable oil
• 1 cup of chicharrón (fried pork belly), diced
• 2 ripe plantains, sliced and fried
• 4 large eggs
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Cook the Beans: In a large pot, combine the soaked red beans and 4 cups of fresh water. Add the chopped onion, minced garlic, cumin, and salt. Bring to a boil, then reduce the heat and let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more water if needed to keep the beans submerged.
2. Prepare the Rice: While the beans are cooking, rinse the rice under cold water until the water runs clear. In another pot, combine the rinsed rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes or until the rice is fluffy and the water has been absorbed. Once done, fluff with a fork and set aside.
3. Cook the Ground Beef: In a skillet, heat the vegetable oil over medium heat. Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked, about 6-8 minutes. Season with salt to taste. Remove from heat and keep warm.
4. Fry the Chicharrón: In a separate pan, heat the chicharrón over medium heat until crispy, about 5-7 minutes. Remove from the pan and let it drain on paper towels to remove excess grease.
5. Fry the Plantains: In the same pan used for the chicharrón, add sliced plantains and fry until golden brown on both sides, around 3-4 minutes per side. Remove and drain on paper towels.
6. Fry the Eggs: In another small skillet, fry the eggs sunny-side up or to your liking.
7. Assemble the Plate: On a large serving platter, arrange a bed of rice topped with the cooked beans, ground beef, crispy chicharrón, fried plantains, a fried egg, and slices of avocado. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

When making Bandeja Paisa, feel free to customize the ingredients based on your preferences. If you prefer a spicier kick, consider adding aji sauce or hot sauce to the dish.

Always use ripe plantains for frying; they should be yellow with some black spots for the best flavor. Additionally, making the beans and rice ahead of time can save you effort, allowing you to focus on frying the other components right before serving.

Enjoy your culinary journey to Colombia with this delightful dish!

Frijoles Antioqueños

Frijoles Antioqueños is a cherished dish from the Antioquia region of Colombia, known for its hearty and robust flavors. This traditional bean stew is typically prepared with a variety of wholesome ingredients, making it not only delicious but also nutritious. The dish is often served as a main course and is accompanied by rice, avocado, and sometimes a piece of chorizo or arepas, making it a complete meal that’s sure to satisfy everyone at the table.

Cooking Frijoles Antioqueños is a labor of love that requires some time and patience, but the end result is well worth the effort. The beans are simmered slowly to absorb all the flavors from the spices and other ingredients, creating a rich and comforting stew. This recipe is perfect for family gatherings or any occasion where you want to impress your guests with authentic Colombian cuisine.

Ingredients (Serves 4-6)

• 2 cups dried red beans (preferably frijoles rojos)
• 6 cups water (for soaking and cooking)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked white rice (for serving)
• Avocado slices (for serving)
• Chorizo or arepas (optional, for serving)

Cooking Instructions

1. Soak the Beans: Begin by rinsing the dried beans under cold water to remove any impurities. Place the beans in a large bowl and cover them with enough water to submerge them completely. Allow the beans to soak overnight or for at least 8 hours. This step helps to soften the beans and reduces cooking time.
2. Prepare the Base: Drain the soaked beans and set them aside. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and chopped bell pepper. Sauté the vegetables for about 5-7 minutes until they’re softened and fragrant.
3. Cook the Beans: Add the soaked beans to the pot along with the 6 cups of water. Stir in the ground cumin, paprika, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the beans simmer for about 1.5 to 2 hours, stirring occasionally, until they’re tender.
4. Add Potatoes: Once the beans are cooked, carefully add the diced potato to the pot. Continue to simmer for another 20-30 minutes, or until the potatoes are cooked through and the stew has thickened. Adjust the seasoning with more salt and pepper if needed.
5. Serve: Once the Frijoles Antioqueños is ready, remove the bay leaf from the pot. Serve the hearty stew hot, garnished with fresh cilantro. Pair it with cooked white rice, avocado slices, and optional sides like chorizo or arepas for a complete meal.

Extra Tips

To elevate the flavors of your Frijoles Antioqueños, consider adding a splash of vinegar or a squeeze of lime just before serving; this acidity can brighten the dish and enhance the taste of the beans.

Additionally, for a smoky flavor, you can cook the beans with a piece of smoked meat, such as a ham hock or bacon, which will infuse the stew with a delightful richness.

Remember that the longer you let the beans simmer, the more flavorful the dish will be, so don’t rush the cooking process!

Ajiaco With Beans

Ajiaco is a traditional Colombian soup that’s hearty and fulfilling, often made with a variety of potatoes, chicken, and corn. However, adding beans to this classic dish elevates its nutritional profile and enhances its flavor. This rustic recipe combines the creaminess of beans with the rich, savory broth created from the chicken and vegetables. The result is a warm, comforting meal that’s perfect for sharing with family and friends.

When preparing Ajiaco with beans, you can choose to use canned beans for convenience or soak and cook dried beans for a more authentic touch. The dish is typically garnished with fresh avocado, capers, and a drizzle of cream, adding extra layers of flavor and texture. Serve this delightful soup with rice or fresh bread to soak up the delicious broth.

Ingredients (Serves 4-6 people):

• 2 chicken breasts, skinless and boneless
• 6 cups chicken broth
• 3 medium potatoes (preferably a mix of yellow and Russet), peeled and diced
• 2 ears of corn, cut into thirds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked beans (such as black beans or pinto beans)
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• Capers (for serving)
• Cream (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook for about 20 minutes, or until the chicken is fully cooked and tender. Remove the chicken from the pot, allow it to cool slightly, then shred it into bite-sized pieces. Set aside.
2. Sauté Aromatics: In the same pot with the chicken broth, add the chopped onion and minced garlic. Sauté over medium heat for about 5 minutes until the onion becomes translucent and aromatic.
3. Cook the Potatoes and Corn: Add the diced potatoes and corn to the pot. Stir in the dried thyme and cumin, and season with salt and pepper. Cook for about 15-20 minutes, or until the potatoes are tender.
4. Add Beans and Chicken: Once the potatoes are cooked, add the cooked beans and shredded chicken back into the pot. Stir gently to combine and allow the soup to simmer for an additional 5-10 minutes so that the flavors meld together.
5. Garnish and Serve: Ladle the Ajiaco with beans into bowls. Top each serving with fresh cilantro, avocado slices, a sprinkle of capers, and a drizzle of cream. Serve hot with rice or bread on the side.

Extra Tips:

When making Ajiaco with beans, feel free to customize the type of beans you use based on your personal preference. If you’re using dried beans, make sure to soak them overnight and cook them thoroughly before adding them to the soup to ascertain they’re tender.

Adjust the seasoning to suit your taste, and consider adding a squeeze of lime juice for a touch of brightness. Enjoy this hearty dish as a family meal, as it’s perfect for gatherings and will surely impress your guests with its flavor and warmth.

Colombian Bean Stew

Colombian Bean Stew, known as “Frijoles Antioqueños,” is a hearty and flavorful dish that reflects the rich culinary traditions of Colombia. This stew is packed with protein and nutrients, making it a perfect comfort food for any occasion. The dish typically features a variety of beans, vegetables, and spices, simmered together to create a deliciously thick and satisfying stew.

It’s often served with rice, avocado, and sometimes a side of arepas, making it a filling meal that embodies the essence of rustic Colombian cooking.

To prepare this delightful stew, you’ll need a selection of fresh ingredients that bring out the authentic flavors of Colombia. The combination of beans, spices, and vegetables creates a warm and inviting dish that’s great for family gatherings or cozy nights at home. This recipe serves 4-6 people, making it an ideal choice for sharing with loved ones.

Ingredients:

• 2 cups dried red beans (or any preferred beans)
• 6 cups water (for soaking and cooking)
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 bell pepper, diced
• 1 tomato, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 cup corn (fresh or frozen)
• Fresh cilantro for garnish
• Avocado slices (for serving)
• Cooked rice (for serving)

Cooking Instructions:

1. Soak the Beans: Begin by rinsing the dried beans under cold water to remove any debris. Place the beans in a large bowl and cover them with 4 cups of water. Let them soak for at least 6 hours or overnight. This step helps soften the beans and reduces cooking time.
2. Cook the Beans: After soaking, drain and rinse the beans again. In a large pot, combine the beans with 6 cups of fresh water and bring to a boil. Reduce the heat, cover, and simmer for about 1 to 1.5 hours, or until the beans are tender. You may need to add more water if it evaporates.
3. Sauté the Vegetables: In a separate large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. This step enhances the flavor base of the stew.
4. Add Remaining Vegetables: Stir in the diced carrot, bell pepper, and chopped tomato into the sautéed onions and garlic. Cook for about 5-7 minutes until the vegetables start to soften.
5. Combine Ingredients: Once the beans are cooked, drain them and add them to the pot with the sautéed vegetables. Sprinkle in the ground cumin, paprika, and bay leaf, and season with salt and pepper. Stir everything together to combine the flavors.
6. Simmer the Stew: Pour in an additional 2 cups of water to the pot and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for about 30 minutes, allowing the flavors to meld together and the stew to thicken.
7. Finish with Corn: Finally, stir in the corn and let it cook for an additional 5-10 minutes. This adds a sweet crunch to the stew.
8. Serve: Remove the bay leaf before serving. Ladle the Colombian Bean Stew into bowls and garnish with fresh cilantro. Serve with slices of avocado and a side of cooked rice for a complete meal.

Extra Tips:

When cooking Colombian Bean Stew, feel free to customize it by adding other vegetables or meats, such as chorizo or pork, for added flavor.

Also, remember that the longer the stew simmers, the more intense the flavors will become. If you prefer a creamier texture, you can mash a portion of the beans against the side of the pot before serving. Enjoy your rustic Colombian experience!

Sopa De Frijoles

Sopa De Frijoles, or bean soup, is a classic dish in Colombian cuisine that beautifully showcases the country’s rich agricultural heritage. This hearty soup isn’t only warming and satisfying but also a great source of protein and fiber. Traditionally made with red beans, it often includes a variety of spices, vegetables, and sometimes meat, which adds depth to the flavor profile.

The beauty of this dish lies in its versatility; you can adjust the ingredients based on your preferences or what you have on hand. The preparation of Sopa De Frijoles is a celebration of simple, rustic cooking. It’s an ideal dish for family gatherings or chilly evenings, as it fills the home with warm aromas and brings everyone together around the table.

This recipe serves 4-6 people, making it a perfect option for both intimate dinners and larger gatherings. Let’s explore the ingredients and cooking instructions for this delightful soup.

Ingredients (Serves 4-6):

• 2 cups dried red beans (or pinto beans)
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper, chopped
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Avocado slices, for serving (optional)
• Lime wedges, for serving (optional)

Cooking Instructions:

1. Soak the Beans: Rinse the dried beans in cold water to remove any impurities. Place them in a bowl and cover with water. Allow them to soak overnight or at least for 6-8 hours. This will help soften the beans and reduce cooking time.
2. Sauté the Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. This step builds the flavor base for your soup.
3. Add the Beans and Broth: Drain and rinse the soaked beans, then add them to the pot with the sautéed vegetables. Pour in the vegetable or chicken broth and stir in the diced potato, cumin, paprika, and bay leaf. Bring the mixture to a boil.
4. Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check the consistency; if it gets too thick, you can add more broth or water as needed.
5. Season and Serve: After the beans are fully cooked, remove the bay leaf and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro. Optionally, serve with avocado slices and lime wedges on the side for added flavor.

Extra Tips:

When cooking Sopa De Frijoles, feel free to experiment with additional ingredients such as chorizo or ham for extra richness, or incorporate other vegetables like zucchini or corn for more texture.

If you prefer a creamier soup, blend a portion of the beans with some broth before returning them to the pot. This will give the soup a thicker consistency while still maintaining the hearty chunks of beans and vegetables. Enjoy this Colombian classic with a side of rice or crusty bread for a complete meal!

Arepas With Bean Filling

Arepas with bean filling are a delightful dish that combines the traditional Colombian arepa with a rich, savory bean mixture. These cornmeal cakes aren’t only versatile but also serve as a perfect vessel for a variety of fillings, making them a popular choice in Colombian cuisine.

The soft, warm arepas complement the hearty beans beautifully, creating a satisfying meal that can be enjoyed for breakfast, lunch, or dinner. This dish is simple yet flavorful, showcasing the rustic flavors of Colombia.

Whether you’re making them for a family gathering or a cozy dinner at home, arepas with bean filling are bound to impress. They can be customized with additional toppings or sides, such as avocado, cheese, or a fresh salad, to suit your taste preferences and elevate the dish even further.

Ingredients (Serves 4-6):

• 2 cups of pre-cooked cornmeal (masarepa)
• 1 ½ cups of warm water
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil (for cooking)
• 2 cups of cooked black beans (or pinto beans)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• ½ teaspoon of black pepper
• ½ cup of chopped fresh cilantro (optional)
• Cheese (optional, for topping)

Cooking Instructions:

1. Prepare the Arepa Dough: In a mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water while mixing with your hands or a spoon until a soft dough forms. Let it rest for about 5-10 minutes to allow the dough to hydrate completely.
2. Shape the Arepas: Divide the dough into equal portions (about the size of a golf ball) and shape each portion into a round disk, about ½ inch thick. Confirm that the edges are smooth, as this will help them cook evenly.
3. Cook the Beans: In a medium skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and cook for another minute until fragrant.
4. Season the Beans: Add the cooked beans to the skillet along with the ground cumin, paprika, and black pepper. Cook the mixture for about 5-7 minutes, stirring occasionally. If using, fold in the chopped cilantro for added freshness. Remove from heat and set aside to cool slightly.
5. Fill the Arepas: Take one arepa, make a pocket in the middle using your fingers, and carefully stuff it with a generous amount of the bean mixture. Pinch the edges to seal the filling inside. Repeat with the remaining arepas.
6. Cook the Arepas: In the same skillet or on a griddle, heat a little oil over medium heat. Cook each filled arepa for about 4-5 minutes on each side until they’re golden brown and slightly crispy on the outside. You can also bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes for a healthier option.
7. Serve: Remove the arepas from the heat and let them cool slightly before serving. Top with cheese if desired, and enjoy them warm with your favorite sides or toppings.

Extra Tips:

For an extra layer of flavor, consider adding some spices or hot sauce to the bean filling. You can also experiment with different types of beans or add vegetables like bell peppers or corn to the mixture.

If you want to make the arepas ahead of time, you can freeze them after cooking; simply reheat them in a skillet or oven when ready to serve. Enjoy your rustic Colombian beans with a touch of creativity!

Bean and Rice Bowl

The Bean and Rice Bowl is a quintessential Colombian dish that beautifully marries the earthy flavors of beans with the comforting texture of rice. It’s a hearty meal that not only satisfies hunger but also nourishes the body with essential nutrients.

This dish is often served with a variety of toppings, making it a versatile option for any meal of the day. Whether enjoyed for lunch or dinner, the Bean and Rice Bowl is a delightful representation of Colombian cuisine that will transport your taste buds straight to the heart of South America.

In addition to being delicious, the Bean and Rice Bowl is also highly customizable. You can adjust the flavors and toppings according to personal preference, making it a perfect choice for families or gatherings.

The combination of spices and ingredients creates a symphony of flavors that highlights the richness of Colombian culture. Serve it with avocado, fried plantains, or a fresh salad to add a burst of color and taste.

Ingredients (Serves 4-6)

• 1 cup dried black beans (or 2 cans of black beans, drained and rinsed)
• 1 cup long-grain white rice
• 4 cups vegetable broth or water
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, sliced (for topping)
• 1 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional toppings: diced tomatoes, sliced jalapeños, or fried plantains

Cooking Instructions

1. Prepare the Beans: If using dried black beans, rinse them thoroughly and soak them overnight in a large bowl of water. Drain and rinse again before cooking. In a pot, combine the soaked beans with 4 cups of vegetable broth or water. Bring to a boil, then reduce heat and let simmer for about 1.5 to 2 hours, or until the beans are tender. If using canned beans, skip this step.
2. Cook the Rice: In a separate pot, add 1 cup of long-grain white rice and 2 cups of water (or broth for added flavor). Bring to a boil, then lower the heat, cover, and let it simmer for about 18-20 minutes, or until the rice is fluffy and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
3. Sauté the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic, ground cumin, and paprika, stirring for another minute until fragrant.
4. Combine Beans and Aromatics: If using dried beans, drain them and add them to the skillet with the sautéed onions and garlic. If using canned beans, simply add them directly to the skillet. Stir well to combine and season with salt and pepper to taste. Let it cook for about 5-10 minutes to allow the flavors to meld.
5. Assemble the Bowl: In each serving bowl, layer a generous scoop of rice followed by a portion of the bean mixture. Top with sliced avocado, chopped cilantro, and any additional toppings you desire. Serve with lime wedges on the side for an added zing.

Extra Tips

When preparing your Bean and Rice Bowl, consider cooking the beans in advance to save time. You can also experiment with different types of beans, such as pinto or kidney beans, for a unique twist.

Additionally, feel free to incorporate seasonal vegetables like bell peppers or corn for extra nutrition and flavor. This dish isn’t only delicious but also makes great leftovers, as the flavors deepen and improve over time.

Guiso De Frijoles

Guiso De Frijoles is a rustic and hearty Colombian dish that showcases the rich flavors of beans in a comforting stew. This dish is often enjoyed with rice, avocado, and a sprinkle of fresh herbs, making it a wholesome meal for family gatherings or a cozy night in.

The combination of spices, vegetables, and beans creates a savory and satisfying experience that’s both nourishing and delicious. The key to a perfect Guiso De Frijoles lies in the quality of the ingredients and the cooking process. Using dried beans that have been soaked overnight will yield the best texture and flavor.

As the beans simmer with aromatic vegetables and spices, they absorb all the wonderful flavors, resulting in a dish that’s both comforting and full of character.

Ingredients (serves 4-6):

• 2 cups dried red kidney beans or pinto beans
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 1 medium carrot, diced
• 1 medium potato, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups vegetable broth or water
• 1 bay leaf
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Beans: Begin by soaking the dried beans in a large bowl of water overnight. This will help soften them and reduce cooking time. The next day, drain and rinse the beans before cooking.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Remaining Vegetables: Next, add the diced bell pepper, carrot, and potato to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
4. Spice it Up: Sprinkle the ground cumin and paprika over the sautéed vegetables, stirring well to combine. Cook for another 1-2 minutes to allow the spices to bloom and release their flavors.
5. Combine Beans and Broth: Add the soaked beans to the pot along with the vegetable broth or water and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the beans are tender, stirring occasionally.
6. Season and Serve: Once the beans are cooked, remove the bay leaf and season the Guiso De Frijoles with salt and pepper to taste. If the stew is too thick, feel free to add more broth or water to reach your desired consistency. Serve hot, garnished with fresh cilantro, alongside rice and avocado.

Extra Tips: For added depth of flavor, consider incorporating chorizo or bacon during the sautéing of the vegetables. Additionally, if you prefer a thicker stew, you can mash some of the beans against the side of the pot once they’re tender.

This will create a creamier consistency that enhances the overall texture of the dish. Finally, feel free to adjust the spices according to your taste, making this dish your own!

Empanadas De Frijoles

Empanadas de frijoles, or bean empanadas, are a delightful Colombian dish that combines the earthy flavor of beans with a crispy, golden crust. These empanadas aren’t only a fantastic appetizer or snack but also a hearty option for a main dish.

They’re easy to prepare and can be enjoyed by everyone, making them a perfect addition to any gathering or family meal. The combination of spices and fresh ingredients gives these empanadas a unique and satisfying taste that’s reminiscent of traditional Colombian cuisine.

In this recipe, we’ll use black beans as the primary filling, but you can also experiment with other beans if you prefer. The dough is simple yet versatile, made from flour and water, which creates the perfect vessel for the savory filling. Once you master the technique of folding the empanadas, you’ll be able to whip up a batch in no time.

Serve them with a side of salsa or guacamole for a delicious treat that everyone will love.

Ingredients (serving size: 4-6 people)

• 2 cups black beans, cooked and mashed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil (plus more for frying)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup water

Cooking Instructions

1. Prepare the Bean Filling: In a medium skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

Stir in the mashed black beans, cumin, paprika, salt, and pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let the filling cool.

2. Make the Dough: In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add the water while mixing with your hands or a spoon until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

3. Shape the Empanadas: After the dough has rested, divide it into small balls (about the size of a golf ball). On a floured surface, roll out each ball into a circle approximately 6 inches in diameter.

Place a spoonful of the bean filling in the center of each circle.

4. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, using a fork to crimp the edges for an extra secure closure.

Repeat this process for the remaining dough and filling.

5. Fry the Empanadas: In a large skillet or deep fryer, heat vegetable oil over medium-high heat until hot. Carefully add the empanadas in batches, making sure not to overcrowd the pan.

Fry them for about 3-4 minutes on each side, or until they’re golden brown and crispy. Remove and drain on paper towels.

6. Serve: Serve the empanadas warm with your choice of dipping sauces, such as salsa or guacamole.

Extra Tips

When making empanadas de frijoles, you can customize the filling by adding other ingredients like cheese, diced peppers, or even cooked meat for added flavor and texture.

Be sure to monitor the oil temperature while frying; too hot can burn the empanadas, while too cool can make them greasy. If you’re looking for a healthier option, consider baking the empanadas instead of frying them—just brush them with a little oil and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Enjoy your rustic Colombian treat!

Patacones With Bean Topping

Patacones, also known as tostones, are a beloved dish in Colombian cuisine made from green plantains. They’re twice-fried to achieve a crispy exterior and a soft interior, making them the perfect base for a variety of toppings. In this recipe, we’ll elevate the humble patacón by adding a flavorful bean topping, which not only enhances the dish but also makes it satisfying and nutritious. The combination of crispy plantains and hearty beans creates a delightful contrast that’s sure to please your palate.

This dish is perfect for gatherings and can serve 4 to 6 people. Whether you’re preparing a festive meal or a casual family dinner, Patacones with Bean Topping can be a fantastic addition to your menu. Pair these delicious bites with a side of avocado or a fresh salad for a complete meal that showcases the vibrant flavors of Colombian cuisine.

Ingredients (serving size: 4-6 people):

• 3 green plantains
• Vegetable oil (for frying)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Plantains: Start by peeling the green plantains. Cut them into about 1-inch thick slices. Make sure to use green plantains as they’ll hold their shape better when fried.
2. Fry the Plantains (First Fry): In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once the oil is hot, add the sliced plantains in batches, being careful not to overcrowd the pan. Fry them for about 3-4 minutes, or until they’re golden and slightly soft. Remove them from the oil and let them drain on paper towels.
3. Flatten the Plantains: Using the bottom of a flat plate or a plantain press, gently smash each fried plantain slice until it’s about 1/2 inch thick. This will create the perfect surface area for the toppings.
4. Fry the Plantains (Second Fry): Return the flattened plantains to the hot oil and fry them again for about 2-3 minutes on each side, or until they’re crispy and golden brown. Remove them from the oil and drain on paper towels.
5. Prepare the Bean Topping: In a separate skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.
6. Add the Beans: Add the drained black beans to the skillet along with the cumin, paprika, salt, and black pepper. Mix well and cook for about 5 minutes, allowing the flavors to meld together. If the mixture seems dry, you can add a splash of water to loosen it up.
7. Assemble the Dish: Place the crispy patacones on a serving platter. Spoon the bean mixture generously over each patacón.
8. Garnish and Serve: Sprinkle chopped cilantro on top of the bean-topped patacones. Serve with lime wedges for squeezing over the dish for an added burst of flavor.

Extra Tips:

When preparing Patacones with Bean Topping, be sure to use green plantains as ripe ones won’t give you the desired texture. For an extra kick, consider adding diced jalapeño or hot sauce to the bean mixture.

Additionally, you can customize the bean topping by adding other ingredients such as diced tomatoes or corn for more flavor and texture. Enjoy your culinary journey through Colombian cuisine!

Bean Salad With Avocado

Bean Salad with Avocado is a vibrant and nutritious dish that brings together the earthy flavors of beans with the creamy texture of ripe avocado. This salad isn’t only a delightful addition to any meal but also packed with protein and healthy fats, making it an excellent choice for vegetarians and health-conscious eaters alike.

The combination of fresh ingredients and zesty dressing provides a revitalizing taste that’s perfect for picnics, barbecues, or as a side dish for dinner. In Colombian cuisine, beans are a staple, often featured in various forms and preparations. This bean salad highlights the versatility of beans while incorporating the popular and beloved avocado.

With a mix of colorful veggies and a tangy lime dressing, this dish is easy to make, pleasing to the eye, and satisfying to the palate. Gather your ingredients, and let’s plunge into the recipe!

Ingredients (serving size: 4-6 people)

• 2 cups cooked black beans (or canned, drained and rinsed)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 bell pepper (red or yellow), diced
• 1 cup corn (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 lime, juiced
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Beans: If using dried beans, soak them overnight and then cook them according to package instructions until tender. If using canned beans, make sure to drain and rinse them thoroughly to remove excess sodium and preserve the flavor.
2. Chop the Vegetables: While the beans are cooking, take the time to prepare the fresh ingredients. Dice the avocado, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper. This guarantees all ingredients are ready for mixing.
3. Mix the Ingredients: In a large bowl, combine the cooked (or canned) beans, diced avocado, cherry tomatoes, red onion, bell pepper, and corn. Gently toss to combine, being careful not to mash the avocado.
4. Prepare the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper. This dressing will enhance the flavors of the salad and add a revitalizing zing.
5. Combine and Serve: Drizzle the dressing over the bean and vegetable mixture. Toss all the ingredients gently until everything is well-coated with the dressing. Taste and adjust the seasoning if necessary. Serve immediately or chill for about 30 minutes to let the flavors meld together.

Extra Tips

To elevate your Bean Salad with Avocado, consider adding other ingredients such as diced jalapeños for a spicy kick or crumbled feta cheese for extra creaminess.

You can also substitute different beans like pinto or kidney beans based on your preference. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.

Keep the avocado intact until serving to prevent browning, and add it just before serving for the best texture and flavor. Enjoy your delicious and healthy creation!