Bean Stew / Frijolada

By Naked Food Chefs • 5 years ago

May
2019

The Frijolada is a stew of beans usually served with beef or pork. It is commonly prepared in many Latin American and Caribbean countries and the recipe differs slightly from one country to another. The naked version of this dish is absolutely scrumptious and includes plantain for a touch of both tradition and flavor in one delicious tropical meal.

Bean Stew / Frijolada

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Yield: 6 Servings 1x

Ingredients

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1 lb. organic red kidney beans
2 ripe plantains (with lots of black spots)
3 large tomatoes, chopped
½ cup fresh basil
3 cups low-sodium, organic vegetable broth (divided)
1 white onion, finely chopped
½ red pepper without seeds, finely chopped
3 cloves garlic
1 tsp. cumin
1 tsp. salt-free seasoning

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Instructions

Soak beans overnight. Discard the soaking water and rinse three or four times under running water.
Place beans in pressure cooker with 2 cups of vegetable broth and cook 20 minutes from the time the pot whistles. Remove from heat.
Making the sauce: In a medium saucepan, ½ cup vegetable broth, garlic, pepper, and onion, and sauté for 10 minutes. Add the rest of the ingredients and let simmer until sauce thickens. Dice plantain and add to sauce.
Carefully open the pot making sure steam comes out completely first. Add the sauce to beans and mix well. Simmer in pressure cooker covered for about 10 more minutes in low-medium heat, and serve.

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The Author

Naked Food Chefs

The Naked Food Chefs are a team of professional cooks and amateur food enthusiasts who have merged the art of eating healthy with nutrient-rich plant-based cuisine. All recipes are developed with 100% whole food ingredients, no oils, sugar, chemicals, or animal products. Their recipes help reverse and heal a plethora of diseases such as cancer, obesity, heart disease, diabetes, Alzheimer's and osteoporosis among others.

Comments

January 28, 2021

Reply

Selina Gomez

Hi.. Thanks for sharing this lovely recipe, very well explained. The best part of this recipe is that you haven’t used oil, sugar. I will definitely try this.
Thank you
June 11, 2019

Reply

Michelle Topham

I’ve been making something similar to this (minus the basil, which I’ll have to try the next time I make it), twice a week for over a year.

It’s one of the best stews, so delicious, so healthy and dirt cheap to make (here in Austria, it costs me about 2 euros for enough stew for 5 meals. Can’t get much cheaper than that :) )

Highly recommend this. And thanks for the slightly different recipe than the one I normally use.