Cuban Frijoles Colorados
When you grow up in a Cuban family, legumes, soups, and stews always make an appearance on the dinner table. Whether it was frijoles negros or Cuban chickpea stew, you know you were about to enjoy a hearty, comforting meal.Want to add another cozy recipe to your weekly rotation? Enter frijoles colorados! Frijoles Colorados [pronounced free-hoh-lehs koh-loh-rah-dohs] translate to “red beans”.These Cuban red beans are a smoky, hearty side dish that is pretty much a meal all on its own (served over white rice, of course) but you can also enjoy it as a side dish.
Servings: 8
Ingredients
- 1 pound dried red kidney beans
- 1 large smoked ham hock approx 1-2 lbs
- 1 tablespoon extra virgin olive oil
- 4 slices bacon diced
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 ounces dry white wine vino seco
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 bay leaves
- 2-3 large Spanish chorizo links sliced
- 1 pound butternut squash peeled, seeded, and cubed, or cooking Cuban calabaza
- 2 medium Russet potatoes peeled and cubed (or malanga)
- salt to taste
- 2 tablespoons white vinegar or banana vinegar
Instructions
Soak the beans:
- Lay the beans on a clean work surface and remove any stones, etc.
- Rinse the beans under cold water.
- Stir 1/2 tablespoon of sea salt in 2 quarts of water.
- Add the beans and soak for 6 hours or up to overnight.
Cook the beans and hamhock:
- Drain and rinse the beans.
- Add the beans to a large saucepan along with the ham hock.
- Add enough water to cover the beans 1-2 inches.
- Bring to a boil then reduce to low heat.
- Simmer for 1 hour.
- Remove the ham hock and cut the meat off the bone. Set aside.
Make the sofrito:
- While the beans are simmering, heat the olive oil at medium-high heat in a Dutch oven.
- Add the chorizo slices and brown slightly on both sides.
- Remove the chorizo slices to a small bowl with a slotted spoon.
- Add the bacon and pan fry for 5 minutes.
- Add onions and red bell peppers. Saute for 2-3 minutes.
- Stir in the garlic and saute for 30 seconds.
- Stir in the smoked paprika and cumin and bloom in the oil for 30 seconds.
- Stir in the tomato paste and cooke until the color deepens, 2-3 minutes.
- Stir in the cooking wine, bay leaves, and salt. Cook for 2-3 minutes.
Continue cooking the beans:
- Transfer the beans with the water and the ham pieces into the Dutch oven.
- Stir, bring to a boil, then reduce heat to medium-low.
- Simmer for 1 hour, stirring occasionally, until the beans have softened.
Finish cooking with the chorizo and veggies:
- Once the beans have softened, add in the chorizo, squash, and potatoes.
- Simmer for 20 minutes at medium-low, uncovered, stirring occasionally, or until the veggies have softened. If needed, add more water.
- Stir in the vinegar, 1 tablespoon at a time, tasting between each addition. You may not need all of the vinegar.
- Taste and adjust the seasonings.
- Remove bay leaves.
- Serve by itself or over white rice. Enjoy!