Beans are a staple ingredient in Latin-American cuisine and Justin and I love them. But, after trying several times to make these myself, I enlisted the help of my good friend Fernanda.
Here she shares her recipe for this stomach-filling, hearty dish that we've come to enjoy here in Colombia.
700g pork leg, diced, bones removed
1kg dry red beans
4 tomatoes, peeled and diced
3 small Spanish onions, diced
1 red capsicum, diced
2 cloves of garlic (optional)
1 medium plantain*
1 beef bouillon cube
salt and pepper to taste
This recipe works best if you are using a pressure cooker.
To make the rice - Finely dice 2 spring onions and gently fry with some oil and a small dollop of butter in a non-stick pot. Be careful not to brown the onions. Add one cup of rice and stir to coat. Then add one to two cups of water and put the lid on the pot. Stir occasionally to prevent sticking but you should allow the rice to absorb all of the water and dry a little before it's ready to serve.
Finally, serve the beans with the rice, thick slices of avocado and salad and enjoy your Colombian lunch with a fresh fruit juice.
About the Chef
Fernanda is a Graphic Designer from Bogotá. She enjoys cooking for her family and friends and learnt this special recipe from her Mum, Fabiola. Fernanda's other interests include Game of Thrones, going to the cinema and riding her bike. She hopes you find this recipe as delicious and fun to make as she does.