Beans are staple food in a lot of Latin American countries, this delicious Guatemalan recipe comes from former Cigi staff member Juan Carlos Arriola.
Guatemalan “Frijoles Colorados”
- 1 lb cooked red kidney beans OR 2 18 oz cans red kidney beans
- ½ lb roma tomatoes
- 4 oz tomatillos (Physalis)
- 3 garlic cloves
- 1 medium white onion
- 4 oz roasted almonds, finely ground
- 6 oz cooked pulled pork
- Salt to taste
In a frying pan, sauté the tomatoes (whole), the garlic cloves, the tomatillos and the onion (cut in quarters), stirring constantly until lightly browned. Combine with the ground almonds and using a blender, blend the mixture to a soup-like consistency. Pour the sauce through a strainer.
Put the cooked pulled pork mixed with the beans and the sauce together in a pressure cooker for 20 minutes. Add salt to taste if desired.
Serve with rice.
Makes 4 servings.
Here’s what Juan Carlos, who was born in Guatemala, had to say about why he chose this recipe:
“I chose this recipe because beans are staple food in a lot of Latin American countries and this is a recipe that is usually prepared with “Chicharrón” (Pork Rinds) so using pulled pork gives it a unique twist and flavour.”