MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Frijoles (South American Beans)
  Categories: Colombia, Vegetables, Ceideburg 2
       Yield: 4 servings
            Text Only
   Got another care package from Down Under, courtesy Mark Herron.  The
   following series of recipes are from the Raw Materials column by Meryl
   Constance who writes for the Sydney Morning Herald.  The three
   columns this time covered basil, veal and strawberries (remember
   them?  ;-}). Pay attention now++there’s some good-looking stuff
   This recipe comes from Antioquia in Colombia but variations on the
   theme are made all over South and Central America.  In Colombia, it
   is served with rice and a number of side dishes, including crisp pork
   crackling, bananas, avocados and white corncakes.  Stretched in this
   way, the quantities given here would easily serve eight.
   Into a large pot 2 cups of red kidney beans (not pre-soaked).  Add 5
   cups of a mixture made from the liquid drained from a large tin of
   peeled tomatoes (the tomatoes themselves are used later) and your
   choice of stock.
   Do not add salt it is said to prevent the beans softening properly.
   Cover the pot and put the beans to cook over a low heat.  South
   American practice is to add a tablespoon of oil when the beans begin
   to wrinkle but Raw Materials omits this with no ill-effects.
   Continue cooking until tender++about 2 to 3 hours.
   Meanwhile, finely chop 2 large onions and 4 cloves of garlic and fry
   gently in a little oil.  Add 500 g minced meat (usually beef but take
   your choice) and fry very slowly until brown.  Add the tinned
   tomatoes, a chopped green capsicum, 2 or 3 bay leaves, 2 teaspoons
   cumin, half a bunch of basil (chopped), 1 teaspoon cayenne pepper,
   pepper and salt.
   Tip the contents of the frying pan into the beans and simmer slowly
   till well blended.
   Serves 4 to 6.
   Posted by Stephen Ceideberg; November 17 1992.