Frijoles Colorados "A La Crock-Pot"(Cuban Red Bean Soup)

My friend Cookie in Miami shared this recipe.  During my recent Miami trip, she gave me some fresh red beans, fresh bay leaves from her tree and some cachucha peppers.  Cachucha peppers are in the Habanero family.  Similar shape and taste, but they are not hot.

Frijoles Colorados  "A La Crock-Pot"(Cuban Red Bean Soup)

1 package dried red beans (not kidney beans)

6 to 8 cups water (depending on size of crockpot)

1 medium onion, finely chopped

1 green pepper, finely chopped

1 or 2 cloves garlic, minced

1 teaspoon ground oregano

1 teaspoon powdered or ground cumin

2 bay leaves

1 Tablespoon sugar

1/2 teaspoon black pepper

1 Tablespoon red wine vinegar

2 - 3 cachuca peppers (optional)

Salt to taste

Wash the beans and place in the crockpot with all the ingredient.

Cook on low for 8-10 hours or on high for 4-5 hours.

Check during cooking to make sure liquid level looks ok. 

If beans start to get too thick, add a cup of warm water or more stock.

Adjust seasonings during the last hour.  I added 2 peeled and cut medium potatoes.

Comments

[Laura Locklin]

Sonia, That looks delicious, especially I like the fact that there is no added fat.
Laura

[Sonia]

Hi, Laura! Glad you like it...they were very good and as you say, no fat added. The left overs were incredible and I also put some in the blender for a creamy soup.

[donna]

Sonia, This sounds delicious. I particularly like the idea of the creamy version for a twist on a bean soup.

[Sonia]

Hi, Donna
Yes, the creamy version as a soup was wonderful. I think I might do it again next time, but from the start make it creamy.