Yields1 Serving

 1 lb Dried Kidney Beans or 30 oz of canned
 2 tbsp Olive Oil
 1 Onion Diced
 1 Green Pepper Diced
 4 Cloves of Garlic (minced) or 1tsp of garlic powder
 6 oz Chorizo sliced (optional)
 1 (15-ounce) can Tomato Sauce or 6 oz of Tomato Paste
 1 tsp Oregano
 ½ tsp Cumin
 1 tbsp Lime Juice (1 Lime)
 2 tsp Salt
 ½ tsp Black Pepper
 2 tbsp Distilled Vinegar (optional)
 3 Potatoes, peeled and cut in 2 inch pieces
 2 cups Calabaza (substitute for butternut squash) cut in 2 inch pieces
 2 ears of Corn, or frozen kernel corn

1

Begin with the beans, by adding them to a pot and covering them with enough water to cover them by 3 inches. Discard the water the beans were soaking in overnight. Refill the pot with water until it covers the beans by 3 inches. Bring to a boil and then reduce to a simmer, until the beans are soft, about 45 minutes. If using canned beans, simply drain and rinse the beans then add them to the pot in Step 7.

2

Meanwhile, add olive oil to a separate pan and bring heat to medium high.

3

Add onions and green peppers and cook until translucent, stirring occasionally. (5 minutes)

4

Add garlic and chorizo (2 minutes)

5

Add, tomato sauce/paste, oregano, cumin, lime juice, salt, pepper. (2 minutes)

6

Before adding the sofrito, sauteed ingredients to the beans, it’s recommended to deglaze the pan! To do so, simply add a splash of water to the pan.

7

Add sofrito to the pot of beans as well as vinegar. If using canned beans, add sofrito to the beans, making sure to add 3 cups of water. Bring to a boil then reduce heat to medium low and stir occasionally to prevent the beans from sticking to the bottom. (1 hour for dried beans, 5 minutes for canned)

8

Add the corn. Bring to a boil, then reduce heat to simmer. (15 minutes)

9

Add potatoes and bring to a boil again, then reduce to a simmer (15 minutes)

10

Add calabaza, and keep at a simmer.

11

Reduce heat to medium-low, cover and simmer until potatoes and squash are fully cooked and fork tender—about 15 minutes.

12

Add salt and vinegar, then adjust to taste.

 

Ingredients

 1 lb Dried Kidney Beans or 30 oz of canned
 2 tbsp Olive Oil
 1 Onion Diced
 1 Green Pepper Diced
 4 Cloves of Garlic (minced) or 1tsp of garlic powder
 6 oz Chorizo sliced (optional)
 1 (15-ounce) can Tomato Sauce or 6 oz of Tomato Paste
 1 tsp Oregano
 ½ tsp Cumin
 1 tbsp Lime Juice (1 Lime)
 2 tsp Salt
 ½ tsp Black Pepper
 2 tbsp Distilled Vinegar (optional)
 3 Potatoes, peeled and cut in 2 inch pieces
 2 cups Calabaza (substitute for butternut squash) cut in 2 inch pieces
 2 ears of Corn, or frozen kernel corn

Directions

1

Begin with the beans, by adding them to a pot and covering them with enough water to cover them by 3 inches. Discard the water the beans were soaking in overnight. Refill the pot with water until it covers the beans by 3 inches. Bring to a boil and then reduce to a simmer, until the beans are soft, about 45 minutes. If using canned beans, simply drain and rinse the beans then add them to the pot in Step 7.

2

Meanwhile, add olive oil to a separate pan and bring heat to medium high.

3

Add onions and green peppers and cook until translucent, stirring occasionally. (5 minutes)

4

Add garlic and chorizo (2 minutes)

5

Add, tomato sauce/paste, oregano, cumin, lime juice, salt, pepper. (2 minutes)

6

Before adding the sofrito, sauteed ingredients to the beans, it’s recommended to deglaze the pan! To do so, simply add a splash of water to the pan.

7

Add sofrito to the pot of beans as well as vinegar. If using canned beans, add sofrito to the beans, making sure to add 3 cups of water. Bring to a boil then reduce heat to medium low and stir occasionally to prevent the beans from sticking to the bottom. (1 hour for dried beans, 5 minutes for canned)

8

Add the corn. Bring to a boil, then reduce heat to simmer. (15 minutes)

9

Add potatoes and bring to a boil again, then reduce to a simmer (15 minutes)

10

Add calabaza, and keep at a simmer.

11

Reduce heat to medium-low, cover and simmer until potatoes and squash are fully cooked and fork tender—about 15 minutes.

12

Add salt and vinegar, then adjust to taste.

Cuban Kidney Beans – Frijoles Colorados