Beans and Beef Stew (Estofado de Frijoles y Carne)
This beans and beef stew is a warm and comforting meal and the perfect dish to eat on a cold day. Beans are a staple in Colombian cuisine and are usually cooked in a pressure cooker. I do own a pressure cooker, but I am a little intimidated by that thing. My mom bought it
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound dry red (pinto or canary beans, rinsed and picked over)
- 4 cups water
- 2 pounds beef for stew (cut into chunks)
- ½ cup grated carrot
- 1 large green plantain (peeled and diced)
- ½ teaspoon ground cumin
- 1 cup chopped onion
- 1 garlic clove
- 1 scallion
- ½ cup red bell pepper
- Salt and pepper
- ½ cup chopped fresh cilantro
Instructions
- 1
Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker.
- 2
Place the onions, garlic, scallion and red bell pepper in the food processor.
- 3
Add the beef to slow cooker with beans and pour in water. Add the chopped vegetables, grated carrot and ground cumin. Stir well.
- 4
Cover the pot and cook on high for 5 hours or until the beans are tender.
- 5
Add the plantain, season with salt and pepper and cook for 30 minutes more.
- 6
Add chopped cilantro and serve with white rice and hogao.
- 7
If using a normal pot: Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water, beef, chopped vegetables, carrots and cumin. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
- 8
When the beans are almost tender, add the plantains, salt and pepper. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
- 9
Add chopped cilantro and serve.