12 Hearty Colombian Red Kidney Bean Recipes That Keep Meals Satisfying

When I think of meals that warm the soul, Colombian red kidney beans are right at the top of my list. These beans are rich in flavor and nutrition, making them a versatile staple in any kitchen. From the comforting Frijoles Rojos to the vibrant Bandeja Paisa, each recipe is a celebration of tradition and heartiness. If you’re eager to add some zest to your cooking and wow your loved ones, you absolutely can’t miss these amazing dishes. Let’s explore them together!

Colombian Red Kidney Bean Stew (Frijoles Rojos)

Colombian Red Kidney Bean Stew, known as Frijoles Rojos, is a hearty and comforting dish that embodies the rich culinary traditions of Colombia. This stew features tender red kidney beans simmered with a medley of vegetables and spices, creating a flavorful and nutritious meal that’s perfect for family gatherings or cozy dinners.

Served with rice, avocado, and sometimes a protein, this stew is a staple in Colombian homes, offering a taste of the country’s vibrant culture.

The preparation of Frijoles Rojos is straightforward, yet it requires some patience as the beans need time to soak and cook to perfection. The dish allows for creativity regarding additional ingredients, so feel free to adjust the spices and vegetables according to your preference.

Whether you’re enjoying it on a chilly evening or sharing it with friends, this Colombian Red Kidney Bean Stew is sure to warm your heart and satisfy your appetite.

Ingredients (Serves 4-6):

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

Cooking Instructions:

1. Soak the Beans: Start by rinsing the dried red kidney beans under cold water. Place them in a large bowl and cover them with 4 cups of water. Allow the beans to soak for at least 6-8 hours or overnight. 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 and sauté for about 5 minutes, or until the onion becomes translucent. Then, add the minced garlic, diced carrot, and chopped bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.
3. Add the Tomatoes and Spices: Stir in the chopped tomato, ground cumin, paprika, and bay leaf. Cook for 2-3 minutes, allowing the tomatoes to break down slightly and the spices to become fragrant.
4. Cook the Beans: Drain the soaked beans and add them to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed to keep the stew from drying out.
5. Season the Stew: Once the beans are cooked, remove the bay leaf and season the stew with salt and pepper to taste. If you prefer a thicker consistency, you can use a potato masher to mash some of the beans against the side of the pot.
6. Serve: Ladle the Frijoles Rojos into bowls. Garnish with fresh cilantro and serve hot alongside cooked rice and avocado slices for a complete meal.

Extra Tips:

When making Colombian Red Kidney Bean Stew, it’s essential to verify that the beans are properly soaked to minimize cooking time and improve texture.

For added depth of flavor, consider incorporating chorizo or ham hocks during cooking for a smoky touch. Additionally, feel free to adjust the spice levels according to your taste preferences—adding a pinch of cayenne pepper can give it a nice kick.

Leftovers can be refrigerated and taste even better the next day as the flavors meld together. Enjoy your cooking adventure with this comforting Colombian classic!

Bandeja Paisa: A Hearty Colombian Platter

Bandeja Paisa is a traditional Colombian dish that represents the rich culinary heritage of the Antioquia region. This hearty platter is a feast for the senses, featuring a diverse array of flavors and textures that come together to create a satisfying meal. The dish typically includes ingredients such as beans, rice, ground meat, plantains, chicharrón (fried pork belly), avocado, and fried eggs, making it a complete and balanced meal. Each component tells a story, reflecting the agricultural abundance and cultural influences of Colombia.

Preparing Bandeja Paisa may seem challenging due to the variety of elements involved, but the result is well worth the effort. The combination of ingredients not only provides an explosion of flavors but also showcases the communal aspect of Colombian dining, where meals are often shared with family and friends. By following this recipe, you can experience the essence of Colombian cuisine right in your own kitchen.

Ingredients (Serves 4-6)

• 2 cups Colombian red kidney beans (soaked overnight)
• 1 lb ground beef
• 1 cup white rice
• 1 ripe plantain (sliced)
• 1 cup chicharrón (fried pork belly)
• 4 eggs
• 1 avocado (sliced)
• 1/2 cup hogao sauce (Colombian tomato and onion sauce)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions

1. Cook the Beans: Drain the soaked kidney beans and place them in a large pot. Cover with fresh water and add salt. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender. Drain and set aside.
2. Prepare the Rice: In a separate pot, bring 2 cups of water to a boil. Add the white rice and a pinch of salt. Cover and reduce the heat; cook for about 15-20 minutes or until the rice is fluffy and water is absorbed. Fluff with a fork and set aside.
3. Cook the Ground Beef: In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and season with salt and pepper. Cook until browned and fully cooked through, breaking it apart with a spoon. Set aside.
4. Fry the Plantains: In the same skillet, add another tablespoon of oil and heat it over medium-high heat. Add the sliced plantains and fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
5. Prepare the Chicharrón: If not pre-cooked, fry the chicharrón in a separate pan until crispy and golden. Drain excess fat on paper towels.
6. Fry the Eggs: In the same skillet, crack the eggs and fry them sunny-side up or to your desired doneness.
7. Assemble the Platter: On a large serving platter, arrange the cooked beans, rice, ground beef, fried plantains, chicharrón, sliced avocado, and fried eggs. Drizzle hogao sauce over the beans and beef for added flavor. Garnish with fresh cilantro.

Extra Tips

When making Bandeja Paisa, consider preparing some components in advance to save time. For example, you can cook the beans and rice a day ahead.

Additionally, feel free to customize the dish with your favorite toppings or side dishes, such as arepas or more avocado. If you’re looking for a vegetarian option, you can replace the ground beef and chicharrón with sautéed mushrooms or tofu, while still enjoying the robust flavors of hogao sauce and the other ingredients.

Enjoy your journey into Colombian cuisine!

Red Bean and Rice Casserole

Red Bean and Rice Casserole is a hearty and flavorful dish that embodies the spirit of Colombian cuisine. This comforting casserole combines the nutty flavor of red kidney beans with the richness of rice, creating a filling meal that’s perfect for family gatherings or casual weeknight dinners. The blend of spices, vegetables, and cheese enhances the dish, making it a delightful choice for both vegetarians and meat lovers alike.

This casserole not only offers a delicious combination of textures and flavors, but it’s also a great way to incorporate nutritious ingredients into your diet. The red kidney beans are a fantastic source of protein and fiber, while the rice provides the necessary carbohydrates to sustain energy levels. With simple preparation and cooking methods, this recipe makes it easy to enjoy a taste of Colombia right at home.

Ingredients (Serves 4-6):

• 1 cup dry Colombian red kidney beans (or canned)
• 1 cup long-grain rice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup diced tomatoes (fresh or canned)
• 2 cups vegetable broth (or chicken broth)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Beans: If using dry red kidney beans, rinse them under cold water and soak them overnight in plenty of water. The next day, drain and rinse again. Boil the soaked beans in fresh water for about 1-1.5 hours or until tender. If using canned beans, simply drain and rinse them before use.
2. Cook the Rice: In a separate pot, rinse the long-grain rice under cold water until the water runs clear. Combine the rice with 2 cups of vegetable or chicken broth in a pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 18-20 minutes or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for 5-7 minutes or until the vegetables are soft and fragrant.
4. Combine Ingredients: Once the vegetables are cooked, add the diced tomatoes, cooked red kidney beans, cumin, paprika, oregano, salt, and pepper to the skillet. Stir everything together and let it simmer for about 5 minutes to allow the flavors to meld.
5. Assemble the Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked rice with the bean and vegetable mixture. Stir in half of the shredded cheese. Transfer this mixture to a greased casserole dish, spreading it evenly.
6. Top and Bake: Sprinkle the remaining shredded cheese over the top of the casserole. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired, then serve warm.

Extra Tips:

To enhance the flavor of your Red Bean and Rice Casserole, consider adding spices like chili powder or cayenne pepper for a bit of heat. You can also include additional ingredients such as corn or diced zucchini for added nutrition and texture.

If you prefer a meatier version, feel free to incorporate cooked chorizo or ground beef into the mixture. For a creamier texture, you can mix in a dollop of sour cream before serving. Enjoy your delicious Colombian-inspired meal!

Spicy Colombian Red Bean Salad

Colombian cuisine is known for its vibrant flavors and fresh ingredients, and the Spicy Colombian Red Bean Salad is a perfect example of this culinary tradition. This dish combines the hearty texture of red kidney beans with the zesty flavors of fresh vegetables and a spicy dressing that adds a delightful kick. It’s not only delicious but also packed with nutrients, making it a great option for a light lunch or as a side dish for a barbecue or gathering.

This salad is incredibly versatile and can be served chilled or at room temperature, making it a fantastic choice for meal prep or picnics. The combination of beans, peppers, onions, and cilantro creates a colorful and visually appealing dish that’s sure to impress your family and friends. With a perfect balance of spice and freshness, this salad will quickly become a favorite in your recipe repertoire.

Ingredients (Serves 4-6):

• 2 cups cooked Colombian red kidney beans (or canned, rinsed and drained)
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup corn (fresh or canned)
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, finely chopped (adjust for spice level)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Beans: If using dried red kidney beans, soak them overnight and cook them until tender. If using canned beans, simply drain and rinse them thoroughly under cold water to remove excess sodium.
2. Chop the Vegetables: While the beans are cooking or after rinsing the canned beans, dice the red and yellow bell peppers, finely chop the red onion, and halve the cherry tomatoes. Make sure to chop the jalapeño pepper carefully, removing the seeds if you prefer a milder flavor.
3. Combine Ingredients: In a large mixing bowl, combine the cooked red kidney beans, diced bell peppers, chopped onions, halved cherry tomatoes, corn, and chopped cilantro. Stir gently to mix the ingredients without mashing the beans.
4. Make the Dressing: In a separate small bowl, whisk together the olive oil, lime juice, ground cumin, and a pinch of salt and pepper. Adjust the seasoning according to your taste.
5. Toss the Salad: Pour the dressing over the bean mixture and toss everything together until all the ingredients are well-coated with the dressing. Taste and adjust seasoning if necessary.
6. Chill and Serve: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve the salad chilled or at room temperature, garnished with additional cilantro if desired.

Extra Tips: To add an extra layer of flavor, consider roasting the corn and bell peppers before adding them to the salad. This will enhance their sweetness and give the dish a smokier taste.

You can also customize the salad by adding avocado, diced cucumber, or even crumbled feta cheese for a creamier texture. Adjust the spice level by varying the amount of jalapeño or adding a dash of hot sauce for those who enjoy a bit more heat!

Ajiaco With Red Kidney Beans

Ajiaco is a traditional Colombian soup that celebrates the rich flavors and ingredients of the region. This hearty dish is typically made with a medley of potatoes, corn, and the star ingredient, chicken, simmered to perfection. However, this version incorporates red kidney beans, adding a delightful twist to the classic recipe. The beans not only contribute a beautiful color and texture but also enhance the nutritional value, making it a well-rounded meal that can be enjoyed any day of the week.

Cooking Ajiaco with red kidney beans is a wonderful way to infuse your kitchen with the aromas of Colombia. The combination of fresh herbs, creamy potatoes, and the tender beans creates a comforting bowl of soup that’s perfect for family gatherings or cozy nights in. Serve it with a side of avocado and arepas for an authentic experience.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced (one white and one yellow)
• 1 cup frozen corn
• 1 cup cooked red kidney beans (canned or pre-cooked)
• 6 cups chicken or vegetable broth
• 2 chicken breasts, boneless and skinless
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 avocado, sliced (for garnish)
• Arepas (for serving)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes. This step builds the foundational flavors for your soup.
2. Add Potatoes and Corn: Stir in the diced potatoes and frozen corn, mixing them well with the sautéed onions and garlic. Cook for an additional 3-4 minutes to slightly soften the potatoes before adding in more liquid.
3. Introduce the Broth and Chicken: Pour in the chicken or vegetable broth, and add the chicken breasts. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 20 minutes, or until the chicken is cooked through and the potatoes are tender.
4. Incorporate Kidney Beans and Spices: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot, then add the cooked red kidney beans, ground cumin, and dried oregano. Stir everything together and allow the soup to simmer for another 10 minutes to meld the flavors.
5. Season and Garnish: Add fresh cilantro, and season the soup with salt and pepper to taste. Serve hot, garnished with sliced avocado and accompanied by arepas for a complete meal.

Extra Tips: To elevate the flavors of your Ajiaco, consider adding a splash of lime juice just before serving. This brightens up the dish and complements the richness of the beans and potatoes. For a spicier kick, feel free to include a diced jalapeño or a dash of hot sauce when simmering the ingredients. Enjoy your culinary trip to Colombia!

Colombian Bean Burgers

Colombian Bean Burgers are a delightful and nutritious alternative to traditional meat burgers. These burgers are made using Colombian red kidney beans, which are rich in protein and fiber, making them a filling and healthy choice. The flavors of the beans are complemented by a blend of spices and fresh ingredients, resulting in a savory patty that can be enjoyed by both vegetarians and meat-lovers alike.

Serve these burgers with your favorite toppings and sides for a satisfying meal that brings a taste of Colombia to your table. This recipe isn’t only easy to prepare but also versatile, allowing you to customize the flavors and toppings to suit your preferences.

Whether you choose to serve them with avocado, salsa, or a tangy sauce, these Colombian Bean Burgers are sure to impress at your next gathering. Get ready to enjoy a deliciously unique burger experience that’s both wholesome and bursting with flavor!

Ingredients (serving size: 4-6 people)

• 2 cups cooked Colombian red kidney beans (or 1 can, drained and rinsed)
• 1/2 cup breadcrumbs
• 1/2 cup grated carrots
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (optional)
• 1 tablespoon olive oil (for cooking)
• Burger buns (4-6)
• Toppings (lettuce, tomato, avocado, salsa, etc.)

Cooking Instructions

1. Prepare the Beans: If you’re using dried Colombian red kidney beans, soak them overnight and cook them until tender. For canned beans, simply drain and rinse them under cold water. Place the beans in a large mixing bowl and mash them with a fork or potato masher until mostly smooth, leaving some chunks for texture.
2. Mix the Ingredients: In the bowl with the mashed beans, add the breadcrumbs, grated carrots, chopped onion, minced garlic, cumin, smoked paprika, salt, black pepper, and cilantro (if using). Mix well until all ingredients are combined thoroughly and form a cohesive mixture. If the mixture feels too wet, add more breadcrumbs until it reaches the desired consistency.
3. Form the Patties: Divide the bean mixture into equal portions and shape them into patties, about 1/2 inch thick. You should get around 4-6 patties depending on the size you prefer. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.
4. Cook the Patties: Heat olive oil in a non-stick skillet over medium heat. Carefully place the patties in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they’re golden brown and crispy. Repeat with the remaining patties if necessary.
5. Assemble the Burgers: Toast the burger buns lightly on the skillet or a grill, then layer your cooked bean patties with your choice of toppings such as lettuce, tomato, avocado, and salsa. Serve immediately and enjoy your delicious Colombian Bean Burgers!

Extra Tips

For an even better flavor, consider adding spices such as chili powder or cayenne pepper for a bit of heat. Feel free to experiment with different toppings and sauces to personalize your burgers.

If you want to meal prep, these patties freeze well; just make sure they’re individually wrapped and stored in an airtight container. When ready to cook, simply thaw and fry as instructed. Enjoy your cooking experience!

Red Kidney Bean Soup With Avocado

Red Kidney Bean Soup With Avocado is a delightful and hearty dish that showcases the rich flavors of Colombian cuisine. This soup isn’t only packed with protein and fiber from the kidney beans but also features creamy avocado that adds a luxurious texture. It’s a perfect meal for chilly days or when you crave something comforting yet nutritious.

The combination of spices and fresh ingredients truly elevates this dish, making it a favorite among both families and friends. Preparing this soup is simple and can be done in under an hour. The ingredients come together to create a vibrant and satisfying soup that’s sure to impress your guests.

Serve it with a sprinkle of fresh cilantro and a squeeze of lime for an extra burst of flavor. This dish isn’t just filling but also offers a visual feast, with the bright green avocado contrasting beautifully with the deep red of the kidney beans.

Ingredients (Serves 4-6)

• 2 cups cooked red kidney beans (or 1 can, drained and rinsed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

Then, add the minced garlic and diced carrot, and continue to sauté for another 2-3 minutes until the carrot softens slightly.

2. Add Potatoes and Spices: Stir in the diced potato, ground cumin, and smoked paprika. Mix well to coat the vegetables with the spices, and let them cook for about 2 minutes to enhance the flavors.

3. Incorporate the Beans and Broth: Add the cooked red kidney beans to the pot, followed by the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes until the potatoes are tender.

4. Season the Soup: After the soup has simmered, taste and adjust the seasoning with salt and pepper as needed. If you prefer a creamier texture, you can use an immersion blender to blend a portion of the soup, leaving some chunks for added texture.

5. Serve and Garnish: Ladle the soup into bowls and top each serving with diced avocado and fresh cilantro. Serve with lime wedges on the side for a zesty finish.

Extra Tips

When preparing the Red Kidney Bean Soup With Avocado, you can customize the thickness of the soup to your liking by adjusting the amount of broth used.

If you prefer a thicker consistency, reduce the broth slightly or blend more of the soup. Additionally, feel free to experiment with other toppings such as crumbled queso fresco or a dollop of sour cream for added richness.

This soup can also be made ahead of time and reheated, making it a convenient option for meal prep or gatherings.

Colombian Bean Tacos

Colombian Bean Tacos, or “Tacos de Frijoles,” are a delicious and hearty dish that combines the rich flavors of Colombian cuisine with the convenience of tacos. These tacos feature Colombian red kidney beans, which aren’t only packed with protein but also provide a creamy texture that complements the array of toppings. The dish is perfect for a casual gathering or a family dinner, making it a versatile option that everyone will love.

To elevate the flavors, these tacos are typically filled with sautéed onions, garlic, and spices, allowing the beans to shine through. Top them off with fresh ingredients like avocado, salsa, and cheese for a delightful burst of flavor in every bite. Whether you’re a fan of vegetarian meals or simply looking for a wholesome dish, Colombian Bean Tacos will certainly satisfy your cravings.

Ingredients (Serves 4-6):

• 2 cups cooked Colombian red kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup fresh salsa
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Prepare the Beans: In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until the onion is translucent.

Next, add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

2. Season the Mixture: Stir in the cooked Colombian red kidney beans, ground cumin, smoked paprika, salt, and pepper. Mix well to combine all ingredients.

Let the mixture cook for about 5-7 minutes, allowing the beans to absorb the flavors and heat through. Stir occasionally to prevent sticking.

3. Warm the Tortillas: While the bean mixture is cooking, warm the corn tortillas. You can do this by placing them on a dry skillet over medium heat for about 30 seconds on each side or by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for 10 minutes.

4. Assemble the Tacos: Once the bean mixture is ready and the tortillas are warm, start assembling the tacos. Spoon the bean mixture onto each tortilla, then top with sliced avocado, fresh salsa, and shredded cheese if desired.

5. Garnish and Serve: Finish the tacos with a sprinkle of fresh cilantro for added flavor and color.

Serve immediately while warm, and enjoy with your favorite sides or beverages.

Extra Tips:

When cooking Colombian Bean Tacos, feel free to customize your toppings based on your preferences. You can add ingredients such as diced tomatoes, jalapeños for heat, or sour cream for creaminess.

Additionally, if you want to make the dish heartier, consider adding grilled chicken or chorizo to the mix. Leftover bean filling can also be used in salads or as a dip for tortilla chips, making it a versatile addition to your meals.

Red Bean and Plantain Hash

Red Bean and Plantain Hash is a delightful dish that brings together the rich flavors of Colombian cuisine. This vibrant hash combines the heartiness of red kidney beans with the sweetness of ripe plantains, creating a perfect balance of textures and tastes. Ideal for breakfast or as a side dish, this recipe is certain to be a hit at your table.

The addition of spices and herbs enhances the overall flavor, making it a nutritious and satisfying option for any meal. This recipe serves 4-6 people, making it perfect for family gatherings or meal prep for the week ahead. The combination of protein from the beans and carbohydrates from the plantains guarantees that you have a filling dish that will keep you energized throughout the day.

Whether you’re a fan of Colombian cuisine or just looking to try something new, this Red Bean and Plantain Hash is a must-try!

Ingredients:

• 2 cups cooked Colombian red kidney beans (canned or homemade)
• 2 ripe plantains, peeled and diced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional, for serving)

Cooking Instructions:

1. Prepare the Plantains: Start by peeling the ripe plantains and cutting them into small, even-sized cubes. This guarantees they cook evenly. Set them aside as you prepare the other ingredients.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes or until it becomes translucent. Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until the peppers are slightly softened.
3. Cook the Plantains: Add the diced plantains to the skillet, stirring gently to combine with the sautéed onion and pepper mixture. Cook for about 5-7 minutes, occasionally stirring, until the plantains are golden brown and tender.
4. Incorporate the Beans: Once the plantains are cooked, add the cooked red kidney beans to the skillet. Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Stir everything together carefully to combine without mashing the plantains. Cook for another 5 minutes, allowing the flavors to meld.
5. Garnish and Serve: Remove the skillet from heat and sprinkle the chopped fresh cilantro over the hash. Serve warm, optionally topped with slices of avocado for added creaminess.

Extra Tips: For a bit of heat, consider adding diced jalapeño or a pinch of cayenne pepper during the cooking process. You can also experiment with different spices or herbs, such as oregano or thyme, to customize the flavor to your liking.

If you want to make this dish vegetarian, make sure that the beans are cooked without meat products. Enjoy your Red Bean and Plantain Hash as a satisfying meal any time of the day!

Vegetarian Colombian Chili

Vegetarian Colombian Chili is a vibrant and hearty dish that captures the essence of traditional Colombian flavors while being completely meat-free. This dish showcases the rich, earthy taste of Colombian red kidney beans, which are simmered with a medley of vegetables and spices. It’s not only a satisfying meal on its own but also a great way to incorporate healthy plant-based ingredients into your diet. This chili is perfect for family gatherings, potlucks, or simply a cozy night in.

To enhance the flavor profile, the chili also includes aromatic ingredients like garlic, onion, and bell peppers, which create a savory base. The addition of spices such as cumin and paprika brings warmth and depth to the dish, while a splash of lime juice adds a rejuvenating brightness. Serve it with rice, avocado, or crusty bread for a complete meal that everyone will enjoy.

Ingredients (Serves 4-6):

• 2 cups Colombian red kidney beans (cooked and drained)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 2 medium tomatoes, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 cups vegetable broth
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Then, add the minced garlic and diced bell pepper, cooking for another 3-4 minutes, until the bell pepper softens and the garlic is fragrant.

2. Add Tomatoes and Spices: Stir in the chopped tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for about 5 minutes, allowing the tomatoes to break down and blend with the spices, creating a flavorful base for the chili.

3. Incorporate the Beans and Corn: Add the cooked Colombian red kidney beans and corn to the pot. Stir well to combine all the ingredients evenly. This will help guarantee that every bite is packed with flavor.

4. Simmer with Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes. This allows the flavors to meld together and the chili to thicken.

5. Finish with Lime Juice: After simmering, remove the pot from heat and stir in the lime juice. Taste the chili and adjust seasoning if necessary. The lime juice will add a zesty kick that brightens the overall flavor.

6. Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve hot, with rice, avocado, or crusty bread on the side.

Extra Tips: When preparing Vegetarian Colombian Chili, feel free to customize the ingredients based on your preferences or what you have on hand. You can add other vegetables like zucchini or carrots for extra nutrition.

If you prefer a spicier chili, consider adding diced jalapeños or a dash of hot sauce. Additionally, this chili can be refrigerated for several days, and the flavors will continue to develop, making it even tastier as leftovers. Enjoy!

Colombian Red Bean and Quinoa Bowl

The Colombian Red Bean and Quinoa Bowl is a vibrant, nutritious dish that brings together the hearty flavors of red kidney beans and the wholesome goodness of quinoa. This dish isn’t only satisfying but also packed with protein and essential nutrients, making it a perfect option for a filling lunch or dinner.

The combination of colorful vegetables and spices adds depth and richness to the bowl, while the beans provide a creamy texture that beautifully complements the fluffy quinoa.

This recipe is incredibly versatile, allowing you to customize the ingredients based on your preferences or what you have on hand. You can add more vegetables, switch up the spices, or even incorporate your favorite proteins.

Whether you serve it warm or cold, the Colombian Red Bean and Quinoa Bowl is a delightful meal that can be enjoyed any day of the week.

Ingredients (Serves 4-6):

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 avocado, sliced (for topping)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

2. Sauté the Vegetables: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent.

Then add the minced garlic, diced red bell pepper, and corn. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

3. Add Beans and Seasoning: Stir in the drained and rinsed red kidney beans into the skillet with the sautéed vegetables. Season with cumin, smoked paprika, salt, and black pepper.

Mix well and cook for another 5 minutes, allowing the flavors to meld together.

4. Combine Quinoa and Vegetable Mixture: Once the quinoa is cooked and fluffed, add it to the skillet with the vegetable and bean mixture. Gently stir to combine all the ingredients, ensuring the quinoa is evenly distributed throughout the dish.

Cook for an additional 2-3 minutes to heat everything through.

5. Serve the Bowl: To serve, portion the quinoa and bean mixture into bowls. Top each serving with slices of avocado and a sprinkle of fresh cilantro.

Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For added flavor, consider marinating the beans in lime juice and spices for a few hours before adding them to the skillet.

You can also experiment with different toppings such as feta cheese, diced tomatoes, or a dollop of Greek yogurt for a creamier texture.

This dish is perfect for meal prep; it keeps well in the refrigerator for up to three days and can be enjoyed cold or reheated.

Creamy Red Bean Dip With Arepas

Creamy Red Bean Dip with Arepas is a delightful Colombian dish that combines the rich flavors of red kidney beans with the comforting texture of arepas. This versatile dip not only serves as a perfect appetizer for gatherings but can also be enjoyed as a flavorful snack or even a light meal. The creamy consistency of the bean dip pairs beautifully with the warm, corn-based arepas, making it a beloved choice among families in Colombia and beyond.

To prepare this dish, you’ll first need to create the creamy red bean dip, which is packed with spices and herbs that enhance the natural flavor of the beans. The arepas are made from ground cornmeal and can be customized with different fillings, or served plain to complement the dip. Together, they create a satisfying culinary experience that encapsulates the essence of Colombian cuisine.

Ingredients (Serves 4-6):

• 2 cups cooked Colombian red kidney beans (canned or homemade)
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped (optional)
• 2 cups pre-cooked cornmeal (masarepa)
• 2 cups warm water
• 1 teaspoon salt
• Oil for frying

Cooking Instructions:

1. Prepare the Red Bean Dip: In a mixing bowl, combine the cooked red kidney beans, sour cream, cream cheese, garlic powder, cumin, smoked paprika, lime juice, and salt and pepper. Using a hand mixer or food processor, blend until the mixture is smooth and creamy. If you prefer a chunkier dip, pulse the mixture until it reaches your desired consistency. Stir in the chopped cilantro if using.
2. Cook the Arepas: In a separate bowl, mix the pre-cooked cornmeal with warm water and salt. Stir until the mixture forms a dough. Let it rest for about 5 minutes to allow the moisture to fully absorb. After resting, divide the dough into 8 equal portions and shape each into a disc, about 1/2 inch thick.
3. Fry the Arepas: Heat a skillet or frying pan over medium heat and add a little oil to coat the bottom. Place the arepas in the pan, cooking for about 5-7 minutes on each side, or until they develop a golden-brown crust. You can also bake them for a healthier version; simply place them in a preheated oven at 375°F (190°C) for about 15 minutes, flipping halfway through.
4. Serve: Once the arepas are cooked, remove them from the heat and let them cool slightly. Serve the creamy red bean dip in a bowl alongside the warm arepas, allowing everyone to scoop and enjoy as they please.

Extra Tips:

For added flavor, consider mixing in some diced jalapeños or other spices to the bean dip for a kick. You can also experiment with different toppings like crumbled feta cheese or avocado slices.

If you have leftover dip, it can be stored in the refrigerator for up to three days and served with tortilla chips or fresh vegetables. Make sure to keep the arepas warm while serving, as they taste best fresh off the skillet!