Even though this is a shortcut version of a traditional Colombian side dish, these red beans are amazingly good. They are so tasty, they can stand on their own as a main dish. Red beans prepared this way (with tomatoes, green onions, and some pork or bacon) are also an important component of the classic Colombian dish bandeja paisa.
- 4 slices of bacon
- 1 tomato, chopped
- 1 bunch of scallions, white and green parts, chopped
- 1 teaspoon cumin
- 1 large (32 ounce) can of red kidney beans
- 1 tablespoon sugar
- 1/2 cup water
- 2 chicken bouillon cubes
- 3 tablespoons roughly chopped cilantro
- 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, 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.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||29 g|