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Frijoles rojas
Frijoles rojas recipe
© edge-generalmills.com
Peru Colombia Perfect winter convivial meal, served with basmati rice.
Some connoysseurs say black beans are even much better than reds to succeed making this recipe.
Beans must be soaked one night before, then cooked in 2 or 3 different waters to become digestible and avoid heaviness.


Ingredients :
red (or black) beans 500g
1 big tomato
1 big onion
1 tsp turmeric
1 tsp red chili (powder or liquid)
2 tsp ginger powder
garlic powder (or real garlic), salt
2 bay-tree leaves
cooking oil

Recipe of Frijoles Rojas :
Let the beans soak for a night.
You can cook them in 2 or 3 different waters to make the beans more digest.
Heat in a big pan, always letting a finger size of water on the top, then when they get softened add 1/2 sliced onion, bay-tree leaves, garlic, chili, salt and a spoon of oil. Cook till they get slack.
Fry separately in a small pan the other sliced half onion, dust with turmeric,
add the tomato dices and add 2 ladles of beans with their juice and salt.
Mix the content of the pan and pour back the result in the beans pan. This will make a kind of sauce that gives texture to the meal.
Serve hot with basmati rice.
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