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Have you heard of the famous Colombian Beans? If you have not yet savored this classic recipe, we show you step-by-step how to make them very easily, featuring nutritious and versatile dry GOYA® Red Cargamanto Beans. Try this recipe with fluffy white CANILLA® Extra Long Grain Rice. You’ll love it!
1 bag (1 lb.)
dry GOYA® Red Cargamanto Beans
GOYA® Vegetable Oil
bacon, diced (optional)
carrot, peeled and finely diced
potato, peeled and finely diced
GOYA® Minced Garlic or 2 cloves fresh garlic, crushed
green plantain, peeled and small dice
Rinse and soak beans overnight in refrigerator.
In a Dutch oven or heavy bottom pot heat oil over medium- high heat cook bacon until fat is rendered. Remove bacon and discard oil except about ½ tbsp.
In the same pot add the soaked beans and enough water to cover the beans by 2 inches. Bring to a boil and simmer until beans are tender, about 1 hour.
Add carrots, potato, garlic, plantain, sofrito, Sazón and cooked bacon; cook for ½ hour.
Season with Adobo and if beans liquid is too thick add water ½ cup at a time. Serve with white rice.
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