I first tried this heartwarming dish in the height of the scorching Valencian summer where such one-pot wonders go against the grain of the weather. Still, one bowl and I was hooked. Tasty food really can be this simple.
Flavour: Salty & savoury
Serves: 4 as light meal
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 2 cups soaked, pre-cooked kidney beans
- 4 medium potatoes
- 2 medium tomatoes, peeled and chopped (see here for amateur tip on how to peel a tomato)
- 2 cups water
- half teaspoon salt
- half teaspoon sugar
- Black pepper to taste
Optional extras:
- Coriander to garnish
Directions:
- Pre-soak kidney beans, and ideally also pre-cook them before starting on this dish – see here for my bean-prep hack
- Scrub and chop potatoes into square-inch chunks, set aside
- Finely slice onions, set aside
- Finely mince garlic, set aside
- Heat the olive oil in a large wok or frying pan, and fry onions until they turn translucent
- Add the garlic and potatoes, stir to mix, and continue to fry for two minutes
- Add the tomatoes, salt and sugar, stir to mix, and continue to cook until the tomatoes are mushy – about 3 minutes
- Add the kidney beans and water, and cook for approximately 20 minutes, or until the liquid has reduced and is nice and thick – check that the potatoes are cooked through (they should be very soft and beginning to fall apart)
- Grind fresh black pepper into your frijoles, and take off the heat
- Serve your frijoles with rice, polenta, or Colombian soul-food, arepas – or, alternatively, eat it just as it is 🙂
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