Salads & sides

Colombian-Style Beans

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photo by:kraft

Que buen acompañamiento con arroz, platano maduro, chicharron, chorizo, plato tipico de Colombia.

posted by

m16rian

on 11/14/2008

time

prep:

15 min

total:

25 hr 45 min

servings

total:

8 servings, about 2/3 cup each

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What You Need

cups dried red kidney beans

slices OSCAR MAYER Bacon, chopped

1/2

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.

Variation

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.)