Name: Colombian-Style Beans and Rice Recipe
Cook time: 3 h 20 min
Total time: 11 h 20 min
Yield: 8
Cuisine: Latin American, Latin
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; Sliced Avocado; Fried sweet or starchy plantains; Chicharrones; Fried Eggs; Grilled skirt steak; Ají

Colombian-Style Beans and Rice Recipe

The greatest bean dinner is called the bandeja paisa: Beans, rice, arepas, fried green or black plantains, avocado, a thin slice of grilled steak, deep fried pork rinds (known as chicharrones), a chorizo or two, a side of ají to sauce everything up, and a fried egg to top it off.

11 hr 20 min total 3 hr 20 min cook 8 427 cal

Instructions

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