Colombia
Frijoles Antioqueños — red beans with plantain
Red beans pressure-cooked with plantain, then finished with a tomato-scallion hogao.
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Colombia
Red beans pressure-cooked with plantain, then finished with a tomato-scallion hogao.
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Pressure cooker approved for beans · Saucepan · Frying pan · Knife · Manufacturer instructions
5 clear steps
Pick over and rinse the dry beans. Soak for at least 5 hours in the refrigerator, drain and discard the soaking water. Cover with fresh water and boil rapidly for at least 30 minutes before pressure cooking; discard that cooking water. This safety step is especially important for kidney beans.
Peel the plantain and cut it into small pieces. Put beans, plantain, bouillon and the measured 6 cups water in the pressure cooker. Follow its bean capacity, minimum liquid and pressure instructions; do not exceed its bean fill line. Use a larger approved cooker rather than overfilling.
Cook at pressure for about 30 minutes. Release pressure only as the manufacturer directs before opening. Stir and check tenderness, then pressure-cook further as needed, initially another 30 minutes as in the source.
Finely chop the tomatoes. Warm the olive oil in a pan, add tomatoes and scallions and cook until softened. Stir in cumin, allspice, salt and pepper to make the hogao.
Stir the hogao into the fully tender beans and simmer together briefly. Serve six portions. This version omits the optional meat but still contains chicken bouillon. Cool leftovers promptly in shallow containers.
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