Frijoles Colorados (Cuban Red Beans)Frijoles Colorados (Cuban Red Beans)

Step 1

Rinse and sort beans making sure there are no small stones in your batch.

Step 2

In a large heavy pot, soak beans overnight in 4 cups of water. DO NOT DRAIN.

Step 3

Place the ham bone in the pot with the beans, add the other 4 cups of water and bring to a boil.

Step 4

Reduce heat to low and cook for 1½ hours, skimming foam from the top.

Step 5

At the 1½ hour mark, remove the bone and if there is any meat on it, cut it off and set aside.

Step 6

Chop onion and green pepper, set aside.

Step 7

Mince garlic and set aside.

Step 8

Slice chorizo and set aside.

Step 9

Cube ham, potatoes and butternut squash (calabaza), set aside.

Step 10

Portion olive oil, vinegar, tomato sauce, vino seco, oregano, adobo seasoning, bay leaves.

Step 11

In a separate large skillet, add olive oil and heat over medium-high.

Step 12

Add onions and green peppers with some salt & pepper, stirring occasionally.

Step 13

When veggies start to get soft, add ham, oregano, adobo seasoning, and garlic.

Step 14

When you can smell the garlic, add vino seco and stir well. Reduce liquid by half.

Step 15

Add tomato sauce, vinegar, sazon packet, stir well and cook for 2-3 minutes.

Step 16

Add this ham/veggie mixture to large pot with the beans and stir well.

Step 17

Add bay leaves and bring to a boil.

Step 18

When boiling point has been reached, stir well, salt and pepper to taste.

Step 19

Lower heat to low/medium-low, cover and simmer for 2-3 hours, stirring occasionally.

Step 20

When beans are almost soft (approximately 20 minutes out), add add the chorizo, potatoes and butternut squash (calabaza). Add more hot water or chicken stock if necessary.

Step 21

Raise heat to medium-low and cook for 20 minutes or until the potatoes, squash and beans are tender.

Step 22

When all are tender, take off the heat.

Step 23

Serve over white rice or as a hearty soup.