Colombia (7.11.16)
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Recipes contributed by Rocio Matthews.
This was Rocio's third time to bring the vibrant flavors and colors of Colombia to our Cooking around the World program. Enjoy the savory bean stew and munch on pandebonos -- and don't forget the desert! Click here to download these recipes. Want to try more Colombian recipes? Click here for the archive from the program in 2012. Click here for the archive from the program in 2014. Click here for the archive from the program in 2017. Click here for the archive from the program in 2018. Click here for the archive from the program in 2022. |
Frijoles Colombianos (Colombian-style beans)
Recipe borrowed from www.mycolombianrecipes.com/paisa-pinto-beans-frijoles-paisas
This is a common Colombian dish from the Antioquia region. Below are two methods of preparation: stovetop and slowcooker. The stew-like consistency and delicious, thick sauce makes this a great dish to serve over rice.
(6 servings)
Ingredients:
3 cups cranberry or pinto beans
½ pound pork hocks*
6 cups water
½ green plantain, cut into ¼-inch
1 cup shredded carrots
½ teaspoon salt
Guiso:
3 tablespoons vegetable oil
1 tablespoon chopped onions
2 cups diced tomatoes
¼ cup chopped scallions
¼ teaspoon salt
1 clove garlic, minced
¼ cup chopped cilantro
¼ teaspoon ground cumin
* For the demonstration, Rocio will not use pork. Instead, she will make half of the beans with beef and half without meat.
Directions for stovetop:
1. Wash the beans and put them in a pot to soak overnight in cold water. Drain the beans and place in a large pot. Add the water and pork hocks. 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.
2. When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat. Add the tomatoes, onions, scallions, salt, garlic, cilantro, and ground cumin, and cook for 10 to 15 minutes.
3. When the beans are almost tender, add the guiso, plantains, carrots, and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
Directions for slow cooker:
1. If using a slow cooker, use the same ingredients, but use just 4 cups of water instead of 6.
2. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker. Add 4 cups water and pork hocks, and cook on high for about 2 hours.
3. Follow step 2 in the regular recipe above to prepare the guiso.
4. Add the guiso, plantains, carrots, and salt, then cover and cook for another 3 hours. Taste for salt, and serve.
This is a common Colombian dish from the Antioquia region. Below are two methods of preparation: stovetop and slowcooker. The stew-like consistency and delicious, thick sauce makes this a great dish to serve over rice.
(6 servings)
Ingredients:
3 cups cranberry or pinto beans
½ pound pork hocks*
6 cups water
½ green plantain, cut into ¼-inch
1 cup shredded carrots
½ teaspoon salt
Guiso:
3 tablespoons vegetable oil
1 tablespoon chopped onions
2 cups diced tomatoes
¼ cup chopped scallions
¼ teaspoon salt
1 clove garlic, minced
¼ cup chopped cilantro
¼ teaspoon ground cumin
* For the demonstration, Rocio will not use pork. Instead, she will make half of the beans with beef and half without meat.
Directions for stovetop:
1. Wash the beans and put them in a pot to soak overnight in cold water. Drain the beans and place in a large pot. Add the water and pork hocks. 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.
2. When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat. Add the tomatoes, onions, scallions, salt, garlic, cilantro, and ground cumin, and cook for 10 to 15 minutes.
3. When the beans are almost tender, add the guiso, plantains, carrots, and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
Directions for slow cooker:
1. If using a slow cooker, use the same ingredients, but use just 4 cups of water instead of 6.
2. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker. Add 4 cups water and pork hocks, and cook on high for about 2 hours.
3. Follow step 2 in the regular recipe above to prepare the guiso.
4. Add the guiso, plantains, carrots, and salt, then cover and cook for another 3 hours. Taste for salt, and serve.
Pandebono
Also known as pandequeso, these little chewy bite-sized rolls can be made from scratch, or from a mix, as below.
Ingredients for 20 pandebonos:
12 oz. pandebono mix
16 oz. Spanish cheese, finely ground*
1 c. milk
1 egg
To prepare:
Add pandebono mix to cheese and egg. Slowly add milk to form a workable dough.
Make 2 inch diameter balls (or whatever size you prefer).
Place balls on an oiled pan at a 6” distance from each other and press gently with your fingers until they are about 1” thick. Let rest for 15 minutes. Bake at 450° for 15 to 20 minutes as necessary.
* You can substitute Parmesan Cheese or cotija cheese (available at Walmart)
Ingredients for 20 pandebonos:
12 oz. pandebono mix
16 oz. Spanish cheese, finely ground*
1 c. milk
1 egg
To prepare:
Add pandebono mix to cheese and egg. Slowly add milk to form a workable dough.
Make 2 inch diameter balls (or whatever size you prefer).
Place balls on an oiled pan at a 6” distance from each other and press gently with your fingers until they are about 1” thick. Let rest for 15 minutes. Bake at 450° for 15 to 20 minutes as necessary.
* You can substitute Parmesan Cheese or cotija cheese (available at Walmart)
Natillia (Colombian Custard)
This is a quick version of a flan-like dish that can also be made from scratch if you have a bit more time. Cinnamon and raisins are traditional additions in Colombia, but feel free to experiment with other flavors you enjoy!
Ingredients:
1 box of Maizena ready flour*
4 cups of milk
Raisins
Cinnamon sticks
Preparations:
1. Pour one cup of milk into a glass container, add the Maizena flour, and mix until dissolved.
2. Boil the rest of the milk with the cinnamon sticks in a safe pot. Add the Maizena flour mixture. Continue stirring until thick. (It easily sticks and burns, so keep stirring!)
3. Add the raisins and immediately pour the mixture into a 9x13 glass baking dish. Let it cool. Refrigeration is not required in the winter, but it tastes better if it is refrigerated.
Enjoy it!
*You can buy in any Colombian grocery store in Chicago or online.
Ingredients:
1 box of Maizena ready flour*
4 cups of milk
Raisins
Cinnamon sticks
Preparations:
1. Pour one cup of milk into a glass container, add the Maizena flour, and mix until dissolved.
2. Boil the rest of the milk with the cinnamon sticks in a safe pot. Add the Maizena flour mixture. Continue stirring until thick. (It easily sticks and burns, so keep stirring!)
3. Add the raisins and immediately pour the mixture into a 9x13 glass baking dish. Let it cool. Refrigeration is not required in the winter, but it tastes better if it is refrigerated.
Enjoy it!
*You can buy in any Colombian grocery store in Chicago or online.