Beans are a staple food in all Latin America and in Colombia is not the exception. We eat them in all shapes and colors and, in all regions of the country. This kind of beans, also known as cannellini, are a little bit lighter and more flavorful because they absorb more moisture and provide more texture when cooked, than red kidney beans. This recipe makes a delicious meal, full of flavor as these beans soak up the flavor from the juices they are cook in.
Ingredients for 4 servings
2 cups white kidney or cannelli beans (Dried)
3 large chorizos or mild Italian sausages
1/2 cup minced onion
1 cup chopped scallions
1 cup finely minced tomato
1 beef or pork bouillon cube
1 big carrot peeled and diced
2 medium white potatoes peeled and diced
3 garlic cloves
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon turmeric
1/3 teaspoon smoked paprika
1 1/2 teaspoon salt or to your taste
black pepper
Wash the beans in cold water and remove the dirty. Soak with enough water overnight in a bowl or place in boiling water for 30 minutes.
Discard the soaking water and drain the beans. Place them in a pressure cooker with 5 cups of water, add the carrot, onion, garlic, bouillon, cumin and potatoes. Seal the pressure cooker and cook in medium high for 25 minutes. You can cook them in a regular pot it will take about 2 1/2 hours.
While the beans cook, cut the chorizos in 1 1/2 inches chunks and heat the oil in a non stick frying pan over medium heat. Fry the chorizo chunks until all surfaces are brown. Add the scallions and cook for 2 minutes, add the tomato, tomato paste, turmeric, paprika, and half of the salt and a pinch of black pepper. Cook for 5 minutes until it makes a thick sauce.
Once the beans are cooked for 25 minutes. Quick release the pressure and open the pot. Add the sauce and mix well. Add the rest of the salt if needed. Cook in low heat for 10 minutes. Beans must be very tender and soupy.
Serve with withe rice and avocado.
Ingredients for 4 servings
2 cups white kidney or cannelli beans (Dried)
3 large chorizos or mild Italian sausages
1/2 cup minced onion
1 cup chopped scallions
1 cup finely minced tomato
1 beef or pork bouillon cube
1 big carrot peeled and diced
2 medium white potatoes peeled and diced
3 garlic cloves
2 tablespoons tomato paste
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon turmeric
1/3 teaspoon smoked paprika
1 1/2 teaspoon salt or to your taste
black pepper
Wash the beans in cold water and remove the dirty. Soak with enough water overnight in a bowl or place in boiling water for 30 minutes.
Discard the soaking water and drain the beans. Place them in a pressure cooker with 5 cups of water, add the carrot, onion, garlic, bouillon, cumin and potatoes. Seal the pressure cooker and cook in medium high for 25 minutes. You can cook them in a regular pot it will take about 2 1/2 hours.
While the beans cook, cut the chorizos in 1 1/2 inches chunks and heat the oil in a non stick frying pan over medium heat. Fry the chorizo chunks until all surfaces are brown. Add the scallions and cook for 2 minutes, add the tomato, tomato paste, turmeric, paprika, and half of the salt and a pinch of black pepper. Cook for 5 minutes until it makes a thick sauce.
Once the beans are cooked for 25 minutes. Quick release the pressure and open the pot. Add the sauce and mix well. Add the rest of the salt if needed. Cook in low heat for 10 minutes. Beans must be very tender and soupy.
Serve with withe rice and avocado.
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