Recently, I ran across a “from scratch” bean recipe that looked delicious and different.  I made it for Ramon and we both agreed it was wonderful!  The most interesting thing about it to me is that the vegetables added to flavor the beans are pureed first.  This gives the bean liquid a savory thickness not usually enjoyed.

This recipe uses Achiote (Annatto) Powder.  Are you familiar with that spice?  It comes from the seeds of an evergreen bush grown in Latin American named Bixa Orellana.  They will not only impart flavor to the dish, but color.  Native Central and South American women used the crushed seeds as lipstick!  If you cannot find it at your grocer, these beans will still be great.

See what you think!

Puree all of the veggies except the carrots

Carrots and beans ready to start their simmer.

I couldn’t find powder so I ground some Achiote seeds in the spice grinder.

My wife enjoyed some Guandu with Coconut Rice, smoked chicken, sauteed plantains and a very Colombian fried egg with her red beans.

Red Beans Colombian Style

 

Author: Dennis Killebrew

Prep time:  20 mins

Cook time:  150 mins

Total time:  2 hours 50 mins

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Ingredients

• 1 Pound Dry Red Beans Soaked in Water Overnight
• 1 Yellow Onion Chopped
• 3 Green Onions Sliced into ½ Inch Lengths
• 5 Cloves of Garlic Crushed and Peeled
• ½ Red Bell Pepper Seeded and Chopped
• ½ Green Bell Pepper Seeded and Chopped
• 1 Cup of Peeled and Diced Fresh Tomatoes
• 1 Teaspoon Ground Cumin
• ½ Teaspoon Achiote Powder
• 4 Cups of Water
• 4 Cups Chicken or Vegetable Broth
• 2 Medium Carrots Peeled and Diced
• Salt and Pepper to Taste

Instructions

1. Place all of the vegetables except the carrots in an electric blender or food processor (I used an immersion blender) and process until they are pureed.
2. Drain the soaked beans, pour them into a large pot, pour in the water and broth and place over medium heat; add the diced carrots to the pot and stir. Add the pureed veggies to the pot, stir, cover and simmer for 1½ hours.
3. Add the cumin, Achiote powder, salt and pepper; stir well. Simmer another 30 to 45 minutes until beans are tender; add water if necessary. Correct for salt and pepper.
4. Garnish with chopped cilantro when serving.

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