Frijoles Rojos (pronounced: free-ho-less roh-hos) are Colombian style red beans. The combination of sazon, green onion, and tomato give these beans their unique flavor. They can be enjoyed for lunch or dinner and are best paired with rice. They can also be made into Colombian bean soup. However, I like to add them to salad bowls, wraps, tacos, and more!
Frijoles Rojos are hearty, comforting, flavorful, and so easy to make!
I love this recipe because its vegetarian and because of how easy it is. The Instapot pressure cook feature eliminates the need to soak the beans the night before and saves so much time!
Another super convenient thing is that they can be enjoyed the next day for “calentado”. This is when you take last nights leftover beans, rice and add it to freshly made eggs for an amazing and easy breakfast. I’ll share a calentado recipe soon!
What You’ll Need:
- 4 cups of water
- 2 bay leaves
- ½ lb of dry small red beans
- 1 cup crushed tomatoes
- ½ cup finely sliced green onion
- ½ cup fresh cilantro
- ½ cup of chopped white onion
- 1 tablespoon minced garlic
- 3 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sazon
- 1 teaspoon olive oil
- ¾ teaspoon black pepper
Directions:
- Rinse your beans under water for about 30 seconds.
- Then, add water and beans to the Instant Pot.
- Select the pressure cook feature and cook for 1 hour.
- At the end of the one hour, add the bay leaves, onion, tomato, green onion, garlic, salt, sazon, olive oil, onion powder, garlic powder, and black pepper.
- Then, sauté for 5 minutes.
- Add the fresh cilantro and combine.
- Serve with coconut rice, plantains, avocado, and enjoy!
- Yields 6-8 servings.
