Prep 15 mins
Cook 20 mins
This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.
- 4 slice bacon
- 1 tomatoes, chopped
- 1 bunch scallion, white and green parts, chopped
- 4.92 ml cumin
- 907.18 g can red kidney beans
- 14.79 ml sugar
- 118.29 ml water
- 2 chicken bouillon cubes
- 44.37 ml cilantro, chopped
- Sauté the bacon until crispy. Remove bacon and reserve for another use, but leave the bacon drippings in the pan.
- Add the chopped tomatoes, chopped scallions, and cumin to the pan. Sauté them in the bacon fat until they are soft, about 5 to 8 minutes.
- Add the beans (including liquid) to the pan. Add sugar, water, and the chicken bouillon. Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.
- Remove from heat and stir in the chopped cilantro.
- Serve with rice.
I liked this recipe very well, except for the sugar. As it cooks, the sweetness from the sugar lessens, but I still don't think it adds anything to the recipe. This is a short-cut because you get some meat flavor from the bacon and you use canned beans, otherwise it has all the elements of Colombian-style beans.
this recipe really bumps up a can of beans really good flavor made for south american leg of trip cakepops on parade
Really a very nice recipe that didn't take all day. I made 2 servings but used all of a 14 oz tin of the beans. Good flavor, easy to make and you could use it as a side for many things. Made for Culinary Quest 2014.