Frijoles Colorados (Cuban Red Beans)
"This cooks for a long time if you have hard dried beans thats ok some beans take shorter times if your beans are cooking faster bump up time so they dont cook to mush"
- Serving Size: 1 (626.3 g)
- Calories 550.8
- Total Fat - 17.9 g
- Saturated Fat - 5 g
- Cholesterol - 50 mg
- Sodium - 2045.8 mg
- Total Carbohydrate - 66.7 g
- Dietary Fiber - 19.2 g
- Sugars - 6.6 g
- Protein - 33.9 g
- Calcium - 169.2 mg
- Iron - 7.5 mg
- Vitamin C - 39.7 mg
- Thiamin - 1.2 mg
Rinse and sort beans making sure there are no small stones
In a large heavy pot, soak beans overnight in 4 cups of water. DO NOT DRAIN.
Next day Start cooking beans with ham hock
Bring to a boil.
Reduce heat to low and cook for 1½ hours, skimming foam from the top.
In a separate large skillet,
Add olive oil
Add onions and green peppers with some salt & pepper,
When veggies start to get soft,
Add ham, oregano, adobo seasoning, and garlic.
When you can smell the garlic,
Add tomato sauce, vinegar, sazon packet, stir well
And cook for 2-3 minutes.
Add this ham/veggie mixture to large pot with the beans and stir well.
Add chicken broth, bay leaves and bring to a boil.
When boiling point has been reached, stir well, salt and pepper to taste.
Cover and simmer for 3 hours, stirring occasionally.
When beans are almost soft (approximately 20 minutes out),
Add add the chorizo, potatoes and butternut squash
Add more hot water or chicken stock if necessary.
Raise heat to medium-low and cook for 30 minutes minutes or until the potatoes, squash and beans are tender.
When all are tender
Take out bay leaf and debone ham hock
Tips & Variations
No special items needed.