| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 30g | 12g | 50g |
| sugars | fibre | protein | salt |
| 10g | 12g | 35g | 1g |
Why I Love Colombian Beans with Meat
I am simply head over heels for this Colombian recipe, Beans with Meat! Not only for its heartiness and flavor, but also because it connects me with a facet of cooking that’s completely different from my usual Tex-Mex shtick. The robustness of beef brisket conjoined with the simplicity of kidney beans warrants a culinary combination that makes you want to wag your spoon in delight.
Connecting Cultures Through Cooking
Even though my Tex-Mex roots hold a substantial place in my heart, the essence of this Colombian recipe introduces a flavour profile that my palate definitely appreciates. The famed Argentine chef, Francis Mallmann, popular for his embodiment of South American flavors, inspired my exploration of Colombian cuisine. This translated into my love for Beans with Meat. The scheme of local ingredients and simple spices honestly harmonizes with my desire to approach traditional recipes in a modern way.
A Meal That Satisfies the Soul
The combination of red kidney beans and tender beef chunks is thoroughly comforting. It’s a holistic dish that represents home-style cooking. And what do I love more than a big bowl of Beans with Meat? It’s the process of preparing it, the anticipation that builds as the aroma fills the kitchen, and the satisfaction that follows when you take that first delicious bite. It’s a recipe with a lot of personality, a lot like a traditional Texas Chili but with its own unique Colombian personality.
Need something to pair it with? Add a side of Mexican Rice or Southern-Style Cornbread to juxtapose the flavors. Whether serving it on a typical weekday dinner or to guests on special occasions (the recipe is really that versatile!), Beans with Meat is surely a dish that satisfies.
What You’ll Need
- 2 cups of dry red kidney beans
- 6 cups of water
- 1 1/2 pounds of beef brisket, cut into chunks
- 2 large potatoes, peeled and chopped
- 1 large carrot, peeled and chopped
- 2 cloves of garlic, minced
- 1 large onion, diced
- 2 large tomatoes, diced
- 1/2 a bell pepper, diced
- 1 tablespoon of cooking oil
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground achiote
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt (adjust to taste)
- 2 bay leaves
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 2 plantains, peeled and sliced
- Cooking oil for frying plantains
- 1 cup of cooked white rice for serving
Method
Step One
Begin by soaking the kidney beans overnight. If you don’t have the time to do so, you can simply boil the beans in 6 cups of water for about 2 hours or until they are soft.
Step Two
In a large pot, heat 1 tablespoon of cooking oil over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set it aside.
Step Three
Using the same pot, sauté the garlic, onion, bell pepper, and tomatoes. Cook this mixture for about 5 minutes or until the vegetables become soft.
Step Four
Add back the beef chunks, as well as the drained beans, potatoes, and carrots into the pot. Blend in the ground cumin, ground achiote, black pepper, salt, and bay leaves.
Step Five
Pour in just enough water to cover the ingredients in the pot. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for about 2 hours. The aim is to ensure the beef and beans are tender and the flavors have melded together.
Step Six
While the beans and meat are cooking, heat a sufficient amount of cooking oil in a separate pan and fry the plantains until they are golden brown. Drain the slices on a paper towel to remove excess oil.
Step Seven
When the beans and meat are done, stir in the cilantro and scallions. Adjust the seasoning as necessary, according to your taste.
Step Eight
Serve the beans and meat hot, accompanied by the fried plantains and cooked white rice on the side.
