Best 2 Frijoles Paisas Colombian Pinto Beans Recipes

In the heart of Colombian cuisine, a symphony of flavors known as Frijoles Paisas awaits. This traditional dish, deeply rooted in the Paisa region of Colombia, is a culinary masterpiece that embodies the country's rich culinary heritage. Made with carefully selected pinto beans, slow-cooked to perfection in a flavorful broth infused with an array of aromatic spices, Frijoles Paisas is a hearty and comforting dish that captivates the senses. With smoky notes from the chorizo, a touch of sweetness from plantains, and a hint of acidity from tomatoes, this dish is a harmonious blend of textures and tastes. Served alongside fluffy white rice, crispy arepas, and a sprinkle of fresh cilantro, Frijoles Paisas is a celebration of Colombian culinary traditions, offering a delightful journey for the taste buds. Its versatility extends beyond the main course, as it can be incorporated into empanadas, soups, and stews, making it a versatile dish that showcases the creativity and passion of Colombian cuisine.

Here are our top 2 tried and tested recipes!

PINTO BEANS - FRIJOLES PAISAS

Pinto Beans - Frijoles Paisas image

Authentic bean recipe from my home state of Antioquia, Colombia. This is a daily staple in the countryside, accompanied by arepas, chicharron and fried ripe plantain.

Provided by Fabio

Categories Beans

Time 33m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups pinto beans
1/2 lb pork hock
6 cups water
1 cup shredded carrot
1/2 teaspoon salt
1/2 green plantain, cut into 1/4 inch
1 tablespoon chopped onion
2 cups diced tomatoes
3 tablespoons vegetable oil
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup chopped fresh cilantro
1/4 teaspoon ground cumin

Steps:

STOVE TOP.
1. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
2. When the beans are cooking, prepare the condiment mix. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
3. When the beans are almost tender, add the condiment mix, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.
CROCK POT.
Use the same ingredients except use just 4 cups of water instead of 6.
1. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
2. Follow step 2 in the regular pot recipe.
3. Add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.

Nutrition Facts : Calories 222, Fat 7.6, SaturatedFat 1.1, Sodium 317.6, Carbohydrate 31.9, Fiber 9.4, Sugar 5.2, Protein 8.7

FRIJOLES PAISAS (COLOMBIAN PINTO BEANS)

Frijoles Paisas (Colombian Pinto Beans) image

Make and share this Frijoles Paisas (Colombian Pinto Beans) recipe from Food.com.

Provided by threeovens

Categories Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 cups pinto beans
1/2 lb ham hock
6 cups water
1 cup carrot, shredded
1/2 teaspoon salt
1/2 green plantain, cut into 1/4 inch dice
1 tablespoon chopped onion
2 cups tomatoes, diced
1/4 cup green onion, chopped
3 tablespoons vegetable oil
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup fresh cilantro, chopped
1/4 teaspoon ground cumin

Steps:

Wash beans and soak overnight according to package directions.
Drain beans and place in a large pot or Dutch oven; add ham hocks, 6 cups water, and cook over medium-high heat until it comes to a boil.
Reduce heat to medium low, cover, and cook until beans are tender, about 2 hours.
While the beans are cooking, prepare the guiso in a large skillet; heat vegetable oil, over medium heat, add tomatoes, onion, green onions, salt, garlic, cilantro, and ground cumin and cook 10 to 15 minutes.
Add the guiso when beans are almost tender; also add plantains, carrots, and salt.
Cook another hour.
DIRECTIONS USING SLOW COOKER - Use the same ingredients, except only 4 cups water instead of 6. Wash beans and soak overnight, according to package directions. Drain and place beans in a slow cooker with 4 cups water and ham hocks. Cook on high 2 hours. Prepare the guiso as above and add that, plantains, carrots, and salt to slow cooker. Cover and cook for an additional 3 hours.
DIRECTIONS USING PRESSURE COOKER - Use same ingredients, except 4 cups water instead of 6. Wash beans and soak overnight according to package directions. Drain and place beans, 4 cups water, and ham hocks in a pressure cooker. Cook on medium heat for 35 minutes. Meanwhile, prepare the guiso as above. Release pressure from pressure cooker. Add guison, plantains, carrots, and salt. Cook over medium heat an additional 20 to 30 minutes. Test for doneness. Cook an additional 10 minutes, only if needed.

Tips:

Use dried beans for the best flavor and texture. Soak them overnight or for at least 8 hours before cooking.
Rinse the beans thoroughly before cooking to remove any dirt or debris.
Cook the beans in a large pot with plenty of water. The water should be at least 2 inches above the beans.
Bring the beans to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
Add salt and other seasonings to taste during the last 30 minutes of cooking.
Serve the beans immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Frijoles paisas are a delicious and versatile dish that can be served as a main course or a side dish. They are a good source of protein, fiber, and iron, and they are also very affordable. If you are looking for a new and exciting way to enjoy beans, give frijoles paisas a try. You won't be disappointed!