"This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice."
scallion, white and green parts, chopped
1 (32 ounce) cans
red kidney beans
chicken bouillon cubes
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.
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Colombian Red Beans - Frijoles Colombianos (cont.)