Colombian Beans

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!

source	Goya
categories	mexican, side dish
yield	Serves 8
prep time	15 mins
total time	1 hr 45 mins

INGREDIENTS

1 bag (1 lb) dry GOYA Red Cargamanto Beans

1 Tbsp GOYA Vegetable Oil

1 cup bacon, diced (optional)

1 carrot, peeled and finely diced

1 potato, peeled and finely diced

1 tsp. GOYA Minced Garlic or 2 cloves fresh garlic, crushed

1 green plantain, peeled and Small dice

½ cup GOYA Sofrito

1 packet Sazon GOYA with Coriander and Annatto

1 tsp. GOYA Adobo All-Purpose Seasoning with Pepper

INSTRUCTIONS

1. Rinse and soak beans overnight in refrigerator.

2. In a Dutch oven or heavy bottom pot heat oil over medium3. high heat cook bacon until fat is rendered. Remove bacon and discard oil except about ½ tbsp.

4. 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.

5. Add carrots, potato, garlic, plantain, sofrito, Sazón and cooked bacon; cook for ½ hour.

6. Season with Adobo and if beans liquid is too thick add water ½ cup at a time. Serve with white rice.