Frijoles Colorados (Cuban Red Beans) are usually served over white rice and can be eaten with just about any meat, chicken or seafood. They also freeze very well so you can make a big pot and even enjoy them as a weekday meal.
Ingredients
14 oz package of Red Kidney Beans, dried
8 cups Water
1 Ham Bone
1 lb. Ham (previously cooked), cubed
3½ oz. Spanish Chorizo (2 sausages), cut into large slices
½ large Green Pepper, chopped
1 large Onion, chopped
3 - 4 cloves of Garlic, minced
2 large Potatoes, peeled and cubed
2 lbs. Butternut Squash (Calabaza), peeled, seeded and cubed
In a separate large skillet, add olive oil and heat over medium-high.
Add onions and green peppers with some salt & pepper, stirring occasionally.
When veggies start to get soft, add ham, oregano, adobo seasoning, and garlic.
When you can smell the garlic, add vino seco and stir well. Reduce liquid by half.
Add tomato sauce, vinegar, sazon packet, stir well and cook for 2-3 minutes.
Add this ham/veggie mixture to large pot with the beans and stir well.
Add bay leaves and bring to a boil.
When boiling point has been reached, stir well, salt and pepper to taste.
Lower heat to low/medium-low, cover and simmer for 2-3 hours, stirring occasionally.
When beans are almost soft (approximately 20 minutes out), add add the chorizo, potatoes and butternut squash (calabaza). Add more hot water or chicken stock if necessary.
Raise heat to medium-low and cook for 20 minutes or until the potatoes, squash and beans are tender.
When all are tender, take off the heat.
Serve over white rice or as a hearty soup.
Notes
Inspired by: The dish both my Abuelas used to make often.
Last edited: 02/02/2021
Recipe by All Kinds of Recipes at https://allkindsofrecipes.com/2015/05/frijoles-colorados-cuban-red-beans/