|Nutritional Guidelines (per serving)|
|Servings: Serves 4-6|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 99g||36%|
|Dietary Fiber 29g||105%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.