Red Beans (Frijoles Colorados)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound dried red kidney beans or pink beans, rinsed in cold water, picked over, and soaked in water to cover overnight with 1 large green bell pepper, seeded and diced 3 quarts water 1 bay leaf
FOR THE SOFRITIO: 1/4 cup pure Spanish olive oil 1/4 pound slab bacon, rind removed, and cut into 1/4-inch dice 1/2 pound bonelss pork, cut into small dice, optional
4 cloves garlic, finely chopped 1 large onion, finely chopped 1 medium-size green bell pepper, seeded and finely chopped
1 cup prepared tomato sauce 1 tablespoon red wine vinegar, optional 1/2 cup dry sherry
1/4 teaspoon dried oregano salt and freshly ground black pepper to taste



1 To the beans and their soaking water, add the additional water and bay leaf, bring to a boil over high heat, reduce the heat to low, and simmer, covered, until the beans are tender, 1-1/2 to 2 hours. Add more water if needed.
2 To prepare the sofrito, heat the oil until fragrant in a medium-size skillet over low heat, then add the bacon, pork, garlic, onion, and bell pepper, reduce the heat to low, and cook, stirring, until the vegetables are tender, 10 to 15 minutes. Add the tomato sauce, vinegar, sherry, oregano, salt, and pepper, and cook, stirring, until thickened, 10 to 15 minutes.
3 When the beans are tender, and the sofrito, stir to blend, and cook over medium heat an additional 30 minutes. The consistency should be thick and rice. Discard the bay leaf and serve the beans with white rice.

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