Vegan Beans from Around the World by Kelsey Kinser

Author:Kelsey Kinser
Language: eng
Format: mobi, epub, pdf
ISBN: 9781612433479
Publisher: Ulysses Press
Published: 2014-08-04T08:01:24+00:00

Frijoles Colombianos (Colombian Red Beans)

This traditional Latin American dish is normally made with pork. In its place I recommend a combination of liquid smoke (found in the seasonings section of most grocery stores), onion powder, and smoked paprika. This hearty recipe is great mixed with rice or alone and often finds its way into burritos, queso-less-dillas, or anything else that needs to be amped up a bit. Pairs perfectly with salsa (the food and the music) and fried sweet plantains.

Serves 4 to 6

3 tablespoons olive oil

1 large tomato, roughly chopped

1 tablespoon brown sugar

1 teaspoon ground cumin

1 teaspoon liquid smoke

1 teaspoon onion powder

1 teaspoon smoked paprika

3/4 cup vegetable broth

1 (32-ounce) can red kidney beans, drained

1 bunch scallions (white and green part), chopped

1/4 cup chopped cilantro (optional)

In a medium pot, heat the olive oil. Add the chopped tomato, brown sugar, and ground cumin. Sauté until the tomato is soft, about 6 minutes or so. The juice from the tomato should be blended with the brown sugar and starting to appear thicker. Add the liquid smoke, onion powder, smoked paprika, and 3/4 cup vegetable broth. Turn heat up until the sauce begins to bubble. After it has reached that point, turn the heat down to medium and add the beans. Cook on medium-low heat until the beans are tender and the liquid has cooked down and turned into a gravy that binds the dish.

Garnish with the scallions and chopped cilantro. Eat as is, with rice, or as the protein element in any of your favorite Latin recipes.

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