Sofrito sauce base and chopped green plantains give this hearty bacon-and-beans dish its Colombian-style appeal.
What You Need
Original recipe yields 8 servings
2 cups dried red kidney beans
6 slices OSCAR MAYER Bacon, chopped
1/2 cup sofrito sauce base (recaíto)
1 large green plantain, peeled, chopped
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Let's 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.)
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.)
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 12g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.