PAISA PINTO BEANS (FRIJOLES PAISAS)
PAISA PINTO BEANS (FRIJOLES PAISAS) is a gluten free and dairy free main course. This recipe serves 6. One serving contains 245 calories, 16g of protein, and 7g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up water, pinto beans, plantain, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Wash the beans and soak overnight in cold water.
Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (
Add additional water as necessary).DIRECTIONS USING SLOW COOKERFor the slow cooker, use the same ingredients except use just 4 cups water instead of 6.Wash the beans and soak overnight in cold water.
Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.Follow step 2 in the regular pot recipe.
Add the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.