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Frijoles (Colombian Beans)

Frijoles (Colombian Beans)

This is a traditional recipe to make frijoles, Colombian beans, in a vegetarian and vegan way. Frijoles are one of the most comforting and satisfying dishes from Colombian cuisine.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main Course, Side Dish
Cuisine Colombian
Servings 6

Equipment

  • a pressure cooker or a regular cooking pot

Ingredients
  

  • 500 g dried red beans (kidney, pinto or another kind of red bean)
  • 1/2 green plantain, grated (or replace with grated carrot)
  • 4-6 tbsp hogao, see link to recipe in blogpost
  • salt and pepper
  • 1/2 cube of vegetable stock (optional)
  • water for soaking and for cooking

Instructions
 

  • Soak the beans
    Place the beans in a pot, add water so that the beans are a few centimeters under water. Let soak for at least 12 hours, up to 24 hours
  • Place the beans in a cooking pot
    When ready to cook the beans, drain them and wash them well. Place them in a boiling pot or in the pressure cooker.
    When using a regular boiling pot, add twice as much water. When using a pressure cooker ensure that the beans are 3 cm under water (this depends on the size of your pressure cooker as well; don't overfill)
  • Add the grated green plantain
    Add the grated green plantain (or carrot when not using plantain). Do not add salt at this stage
  • Cook the beans (see notes about cooking times below the recipe)
    When using a regular boiling pot: cover and bring to a boil. Turn low and let simmer for about 1-3 hours. Check regularly, some beans cook faster. You want them to be soft and tender, but not mushy. Stir every now and then to prevent them from sticking to the bottom.
    When using a pressure cooker: cook for about 55 minutes from the moment you turn on the stove (approx. 30 minutes from the moment the cooker starts releasing steam).
    Be sure you release the pressure in a safe manner before continuing to the next step
  • Add hogao
    When beans are soft, add the hogao, season with salt and pepper and add 1/2 cube of vegetable stock (optional). Cook for 10-15 minutes more, until the flavor of the hogao is mixed well with the beans. Taste and adjust seasoning
  • Serve
    Serve as a side dish, or as a main course together with cooked white rice, salad, and a fried egg.

Notes

Notes about the cooking times:
The cooking times listed for the pressure cooker and a regular boiling pot are estimates. Multiple factors influence the cooking time, most important being the type of bean, the hours that the beans have soaked, and the altitude of where you live (this last one might seem strange but is important because I live in Bogotá, where you need to boil food a bit longer than at sea level. I try to adjust for that in my recipes, but it's always wise to check and adjust yourself). 
Pressure cooker
When I soak my beans for 16 h, I need 55 minutes in the pressure cooker from when I turn on the stove and about 30 minutes from when the steam starts to release. If you are afraid you might overcook them, check them at around 25 minutes after the pot begins to release steam. If they are not ready, cook them for 5-10 minutes more. 
Cooking pot
I cook beans that have soaked in water for 16 h, about 3 hours in a regular cooking pot. In EU countries 1-2 h is enough. Please check them regularly to see what works best for you.
Other tips
Because of the starches in the plantain, the mixture might stick to the bottom of the pot when using a regular boiling pot. Be sure to stir every now and then. 
These beans keep well up to 3 days in a closed container in the refrigerator. 
Keyword beans, colombian beans, dinner, frijoles, gluten-free, lunch, red beans, side-dish, vegan, vegan beans, vegetarian, vegetarian beans
Do you love this recipe?Give it a 5-star rating and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!