Growing up in a Colombian home, we never ate a lot of “American” food. To this day my mother is the most amazing Colombian cook I have ever met. Everything she makes is delicious and makes you want to lick the plate clean. When I was in high school, many of my friends would beg me to ask my mom if they could come over for dinner. Her cooking was famous in our small town. Now that I am a grown woman living in the South, I try to incorporate my Colombian culture in my daily cooking.
My beautiful Colombian Mamma
One of my favorite Colombian dishes my mother cooks is black beans and rice. When I moved away it was the first recipe I asked my mom to teach me how to make. This recipe is incredibly easy to prepare and full of flavor. I recently hosted a dinner party and made black beans and rice with pork ribs and everyone loved it! I also presented this recipe in my Food Production class last week. I wanted to share it with you too! If you have any questions please feel free to message me.
Colombian Black Beans
Prep time: 10 min
Cook time: 25 min
½ red bell pepper
4 green onions
1 garlic clove
½ tablespoon olive oil
1 chicken bouillon
2 cans black beans
1. In a stockpot over medium-high heat, heat the oil. Add the red bell pepper, green onion and garlic and sauté for 4 minutes. Add the tomato and sauté for 2 minutes. Add chicken bouillon and mix together. Sauté for 4 minutes.
2. Add black beans* and chicken stock. Cook over medium-high for 20 minutes.
3. Allow to beans to cool before serving over white rice.
*For soupy black beans do not drain can before adding. For a thicker consistency, drain beans.