Frijoles Colombianos
Serves: 4
Ingredients
- 1kg dried red kidney beans
- 1 romano red pepper
- 1-2tbsp extra virgin olive oil
- 2tsp smoked paprika
- 4 cloves fresh garlic, crushed
- 2 red onions
- 1 spring onion
- 4 fresh tomatoes
- 1tsp brown cane sugar
- 1tbsp fresh ginger, crushed
- 1tsp coriander seeds
- 1tsp ground turmeric
- ½tsp ground white pepper
- 1tsp ground sea salt
- 50g carrots, finely grated
- 2tbsp tomato puree
- 3 medium white potatoes
- 1 sweet potato, in large cubes
- 1 vegetable stock cube
- 300g butternut squash or sweet potato, in large cubes
- 1 bunch fresh coriander
- for the guacamole
- 2 avocados
- juice of 1 lime
- ½tsp ground white pepper
- ½tsp ground sea salt
- 1tsp fresh garlic, crushed
- handful fresh coriander, chopped
- 1 small white onion
Method
- Soak the kidney beans overnight in plenty of cold water, drain and rinse until water runs clear. Cook the beans in rapidly boiling water for at least 10 mins, then drain and rinse again. Return to a pan of boiling water and cook over a medium heat for 1½ hours until the beans are soft. Leave in the water and set aside until needed.
- Slice the romano pepper into thirds or quarters and de-seed, then flatten and rub with a little olive oil and 1tsp paprika and then grill under a hot grill on both sides until charred. Cut into shorter strips and set aside.
- Gently fry the crushed garlic and onions in a little oil until soft. Add the chopped tomatoes, sugar, ginger, crushed coriander seeds, turmeric, white pepper, salt and ¾ of the romano pepper (retaining the rest
- for garnish).
- Fry gently until softened and then add the grated carrot and tomato puree. Cover and set aside.
- Peel and quarter the white potatoes and sweet potato and add to boiling salted water with a stock cube, followed by the cubes of butternut squash. Cook the potatoes and squash until soft but not mushy, drain and retain the stock, and cut the potato and squash into smaller cubes.
- Now return the onion and carrot mixture to the hob and warm gently, adding the rest of the smoked paprika and ¾ of the chopped fresh coriander leaves and stalks (retaining the rest of the coriander for garnish). Return the pan containing the kidney beans and their cooking liquor to the heat, add the potatoes, squash and their stock and warm up, adding the onion and carrot mixture also. Continue to cook until thickened and heated through.
- While it is cooking, make the guacamole by crushing the avocado with a fork and combining with the rest of the ingredients. Set aside
- until needed. When the beans are heated through and thickened, serve in a dish garnished with a generous handful of chopped coriander leaves and stalks and the remainder of the romano pepper and serve with the guacamole on the side.
