Colombian Frijoles

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 500 g red beans (soaked overnight) or 500 g kidney beans (soaked overnight)
• 300 g fatty lamb knuckle
• 1/4 cup vegetable oil
• 2 tablespoons lard (from the lamb knuckle)
• 3 -4 tomatoes, chopped
• 1/4 cup green onion, chopped
• 1 tablespoon cumin
• 2 tablespoons cilantro, chopped
• salt

Recipe

• 1 cut the lamb knuckle into little pieces, the size of your thumbnail.
• 2 in a non stick pan, fry the lamb until the pieces are crisp, and golden brown in colour.
• 3 remove from pan, and drain.
• 4 rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them.
• 5 put the beans, lamb fritters and lard into the pot and add enough water to cover the beans.
• 6 boil for about 2 hours stirring occasionally every 20 minutes, covered until they are tender, but not soft.
• 7 in a separate pan, sauté the green onions and tomatoes for about 8- 10 minutes, until you get a nice thick sauce and all the tomatoes are dissolved.
• 8 remove from fire and add the tomato sauce to the bean stew.
• 9 add the salt, cumin and cilantro, and simmer for another 30 minutes, adding water if necessary.
• 10 serve with rice.