1/1 Photo of Simple Colombian Beans
1 hr 40 mins
1 hr 30 mins
These beans are a staple in my family's nutrition. I make them at least once a week, and as with beans they taste better the next day so I make plenty for left overs. You will need a pressure cooker for this one.
My Private Note
Units: US | Metric
- 1 lb dried red beans
- 2 carrots, diced
- 1 plantain, diced
- 1 (5 g) envelope sazon goya
- 1 tablespoon salt
- 1Wash beans well with water and take out any debris.
- 2Place in pressure cooker and cover with water up to the max line (approx 12 cups for a 5 quart pressure cooker).
- 3Place lid on cooker creating a tight seal cook on high for 35 minutes (this will soften the beans).
- 4Take pressure cooker of the stove and allow steam to escape completely before opening.
- 5Add carrots, plantain, sazon, and salt.
- 6If you like your beans more soupy (which I do) add more water to replace what has been lost, if you do not they will be rather on the dry side and you will have to watch more carefully on the next step because they have a higher risk of burning.
- 7Cover again and cook on med-high for 20-30 minutes.
- 8While beans are cooking sauté the tomato, onions, and cilantro in the oil add a pinch of salt.
- 9Once the beans are done add the hogado and test the beans for softness, if necessary cover and cook an additional 5-10 minutes.
- 10Serve with white rice and the meat of your choice, enjoy!
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Nutritional Facts for Simple Colombian Beans
Serving Size: 1 (96 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 67.2
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 709.2 mg
- Total Carbohydrate 9.4 g
- Dietary Fiber 0.9 g
- Sugars 3.6 g
- Protein 2.4 g
The following items or measurements are not included: