Colombian-style Beans and Rice

[Photograph: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Colombian-style Beans and Rice

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:serves 6 to 8
Active time:1 hour
Total time:1 day
This recipe appears in: Latin American Cuisine: Colombian Style Beans and Rice (With the Works!)

Ingredients

  • 1 pound large dried red beans (kidney beans work fine)
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1/2 pound pork belly, cut into 1-inch cubes
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 1 tablespoon sugar
  • 4 cups cooked white rice
  • To Serve (all optional):
  • Sliced Avocado
  • Fried sweet or starchy plantains
  • Chicharrones
  • Fried Eggs
  • Grilled skirt steak
  • Ají

Procedures

  1. 1

    Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.

  2. 2

    The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.

  3. 3

    Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).

  4. 4

    Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs, steak, and ají as desired.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: