Fríjol Tapajeño (Tapajeño Beans with Coconut)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Customarily prepared for Lent. Tapajeño beans are prepared with coconut milk and ripe plantain.
Cooking time
80 minutes
Number of servings
6
Difficulty
Easy
Ingredients
750
gr tapajeño beans, soaked overnight
3
piece(s) very ripe plantains, cooked and mashed
2
cup(s) coconut milk
1
cup(s) refrito (Colombian sofrito)
1
cup(s) panela (unrefined cane sugar), grated
salt and cumin to taste
Directions
- Cook beans for 1 hour; once tender mash with grinding stone and mix with plantain, coconut milk, panela, refrito, salt and cumin.
- Cook on low heat stirring until forming, in about 20 minutes, a thick colada.
- Serve hot.