Colombian Frijoles with Sweet Plantains

These Colombian-style frijoles are cozy, hearty, and perfect with rice and sweet plantains. The beans simmer until creamy with tomato, onion, cumin, and smoky pork flavor.

Prep time: 20 minutes, plus soaking if using dried beans
Cook time: 1 hour 30 minutes with canned beans or 2 1/2 to 3 hours with dried beans
Serves: 6

Ingredients

• 3 cans red beans, drained and rinsed, or 1 pound dried red beans soaked overnight
• 6 cups water or broth, more as needed
• 6 ounces diced bacon, pork belly, or smoked ham
• 1 tablespoon oil, if needed
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 cup chopped cilantro
• 2 ripe sweet plantains, sliced
• Oil for frying the plantains
• Cooked white rice and avocado for serving

Instructions

1. Brown the bacon or pork in a large pot. Add the onion and cook until softened, then stir in garlic, tomatoes, cumin, paprika, salt, and pepper.
2. Add the beans and water or broth. Bring to a boil, then reduce to a simmer.
3. Cook canned beans for about 1 hour, or soaked dried beans for 2 1/2 to 3 hours, until creamy and tender. Add more liquid as needed.
4. Mash a few beans against the side of the pot to thicken the sauce. Stir in cilantro and adjust salt.
5. While the beans finish, fry the plantain slices in a little oil until golden and caramelized on both sides.
6. Serve the beans with white rice, avocado, and sweet plantains.

Tips

• For a quicker version, use canned beans and simmer long enough for the flavors to come together.
• Ripe plantains should have yellow skins with plenty of dark spots.
• These beans taste even better the next day.