Best 7 Frejoles Colados Recipes

FREJOLES COLADOS

Steps:

• Soak beans in water overnight.
• Cook beans in water until soft and well done.
• Force through a strainer.
• In a medium pan place bean puree.
• add milk, sugar, cinnamon and cloves.
• Take to medium heat stirring constantly until thickened and the bottom of the pan can be seen.
• Remove from heat.
• Take out cinnamon sticks and cloves.
• Stir in 1 tablespoon of sesame seed.
• Transfer to a bowl and sprinkle with seasme seeds.

STRAINED BEANS

Steps:

• In a large saute pan over medium heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes. Add the onions and let them saute for 3 to 4 minutes, until they have softened, become translucent, and have started to slightly brown along the edges.
• Add a cupful of the basic bean puree at a time, over the sauteed onion, and let them season for 3 to 4 minutes.

FRIJOLES I

Steps:

• Soak pinto beans overnight in 1 quart of water.
• Place beans into a large saucepan, and add water to cover. Add onions, garlic, salt and pepper. Bring to a boil, then simmer over medium-low heat until beans are tender, about 1 to 2 hours. Add additional water to the pan as needed to prevent burning.
• Mash the beans with a potato masher, and mix in the butter. Continue cooking, stirring occasionally, until the mixture is thickened and the butter is absorbed. Adjust seasonings to taste.
• Preheat oven to 350 degrees F (175 degrees C). Spread the bean mixture into a 9x13 inch baking dish, and sprinkle shredded cheese over the top. Bake for 15 minutes, or until cheese is melted.

FRIJOLES III

Steps:

• Place beans in a large pot with onion, cilantro, jalapeno pepper, garlic, and lard; add enough water to cover with 4 to 5 inches of water. Bring to a boil, reduce heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
• When beans are soft, season to taste with salt.

FRIJOLES COLORADOS/RED BEANS CUBAN STYLE

Steps:

• 1. Bring the water, beans and ham hocks OR smoked turkey to boil for at least 1 hour or until tender.
• 2. In a skillet...saute in the olive oil ,onions, peppers, garlic,chorizo and tomato sauce. about 5 mins, then add to beans.
• 3. add also the pumpkin ( calabaza) as well as the green plantain and cilantro...simmer another hour or till thickened and tender...stirring occasionally add salt and pepper to taste.

FRIJOLES COLADOS (SIEVED BLACK BEANS)

Steps:

• In a food processor or blender combine black beans, beef broth and savory - blend until smooth. In a large skillet heat 2 tbsp vegetable oil over medium heat. Add onion and pepper and cook until tender, about 6 minutes. Add bean mixture. Cook until thickened to a loose paste, stirring frequently. Season to taste with salt.

CUBAN FRIJOLES COLORADOS (RED BEAN SOUP) RECIPE - (4.2/5)

Steps:

• 1. Soak beans in water overnight or for at least 2 hours (the water should cover the beans and will be almost all absorbed). 2. In a pressure cooker, add the beans (any any left over water) plus 5 cups water and ham hock. 3. Put the lid on the pressure cooker and seal. Cook on high until the cooker pressurizes and then lower the heat to medium and cook over medium heat for 30 minutes. 4. Remove from heat until all pressure is gone. Remove the lid. 5. Set on low heat and add the rest of the ingredients. 6. Without replacing the lid, return to heat, taste for salt and pepper, add more if needed. Set on medium for about 60 minutes until the soup is thick enough to coat a spoon. We usually serve the potaje over white rice or with a couple of slices of Cuban bread accompanied by an avocado and onion salad and a hearty glass of red wine.