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Salads & sides

Colombian-Style Beans

Colombian-Style Beans recipe
photo by:kraft
Que buen acompañamiento con arroz, platano maduro, chicharron, chorizo, plato tipico de Colombia.
posted by
on 11/14/2008
15 min
25 hr 45 min
8 servings, about 2/3 cup each
Magazine Acquisition

What You Need

cups   dried red kidney beans
slices  OSCAR MAYER Bacon, chopped
cup  sofrito sauce base (recaíto)
large   green plantain, peeled, chopped

Make It

WASH beans well; place in large saucepot. Add enough water to cover beans by 2 inches. Let soak overnight.

DRAIN beans; return to saucepot. Add enough water to cover beans by 2 inches. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer 1 hour.

COMBINE bacon, sofrito and plantains in medium skillet; cook on medium heat 5 min., stirring occasionally. Add to beans in saucepot; simmer an additional 30 min., adding more water if needed. (Beans should be soupy when served.)

Kraft Kitchens Tips

Make it Easy
Substitute 2 cans (15 oz. each) red kidney beans, drained and rinsed, for the cooked dry beans. Cook bacon, sofrito and plantains in large saucepan as directed. Add beans; mix well. Simmer 30 min. or until heated through, stirring occasionally.
Substitute 3 slices chopped OSCAR MAYER Ham for the bacon. Prepare as directed, adding the ham to the beans along with the sofrito and plantains after the 1-hour cook time. (No need to cook the ham, sofrito and plantains before adding to the beans.)
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