Simple Colombian Beans
Experience the soulful flavors of Colombia with this Simple Colombian Beans recipe—a hearty, comforting dish that’s perfect for any time of the year. Featuring tender cranberry or pinto beans simmered to perfection, this recipe is infused with aromatic sautéed onions, garlic, ripe tomatoes, and a hint of ground cumin for a rich, savory flavor. Optional diced green plantains add a unique touch of sweetness and texture. With just 15 minutes of prep and pantry-friendly ingredients, this recipe makes a versatile vegetarian main course or side dish. Serve these beans with fluffy white rice, crispy arepas, or golden fried plantains for an authentic Colombian feast that’s sure to satisfy. Perfect for weeknight dinners or meal prepping, this dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 cups dried cranberry beans (or pinto beans as a substitute)
- 7 cups water
- 2 tablespoons vegetable oil
- 1 medium white onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large ripe tomato, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 small green plantain, diced (optional)
Instructions
Rinse the dried beans thoroughly and pick out any debris or damaged beans.
Place the beans in a large pot and cover with 7 cups of water. Let them soak overnight, or for at least 8 hours. Drain and rinse before cooking.
In the same large pot, add the soaked beans and enough water to cover them by about 2 inches. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for about 1 to 1.5 hours, or until the beans are tender. Skim off any foam that forms on the surface.
While the beans are cooking, heat the vegetable oil in a skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 3 minutes, until softened and translucent.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the chopped tomato to the skillet and cook for 5 minutes, stirring occasionally, until the mixture is slightly thickened.
Stir in the ground cumin, salt, and black pepper. Cook for another 2 minutes to allow the flavors to meld.
If using diced plantains, add them to the pot with the beans during the last 30 minutes of cooking.
Pour the cooked tomato and onion mixture into the pot with the beans, stirring to combine. Allow the beans to simmer for an additional 20 minutes, uncovered, stirring occasionally.
Taste and adjust the seasoning as needed. Stir in the chopped cilantro just before serving.
Serve the Colombian beans hot as a main dish with rice, or as a side with arepas or fried plantains.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 40.1 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6997 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
