Refried Beans (Frijoles Refritos)

Ingredients (make 12 cups)

• 1 pound dry Pinto beans
• 10 cups water
• 2 medium onions finely minced
• 5-8 Arbol chiles
• 1/4 cup vegetable oil (I used olive oil)
• Salt

Preparation:

Rinse the beans in water and remove dirt and small stones. Soak in water overnight.

Cook the beans in water. If cooking in a regular pot, add the beans and cover them with at least 3 inches of water. Bring to a boil and lower the temperature to simmer. Cook for about 2 1/2 hours covered until beans are soft and the skin begins to break open. Add more water if needed during cooking.

If cooking in a pressure cooker, add the beans and water to cover for 1 1/2 inch. Close the pressure cooker and cook for 30-35 minutes. (cooking time depends on the batch of beans you have)

You can replace the cooked beans for canned pinto beans however the flavor won't be the same.

Place the beans in a blender with the cooking water, and puree for 3 minutes. Depending on the size of your blender you will have to do this in batches.

The puree beans need to have a soupy consistency, as they will be cooked again, add more water if they are too dry.

In heavy bottom pot, heat the oil over medium heat (you can use pork lard for more flavor) add the Arbol chiles and fry for 3-4 minutes, be careful not to burn the chiles.

Add the minced onion and fry until translucent. About 5 minutes.

Lower the temperature and add the puree beans, season with salt. 

 

Cook for about 15 minutes stirring constantly so they don't burn at the bottom until they have a thicker consistency.

Remove the chiles, and serve hot.

Note: You can freeze the beans in portions up to 6 weeks. If freezing, keep the chiles in, they will give more flavor. Defrost and reheat before serving.

Ensalada de Remolacha y Queso Feta (Beets and Feta Cheese Salad)

Ingredients:

• 6 large beets
• 2 Tablespoons olive oil
• A pinch of dry oregano
• 1/2 cup Feta Cheese crumbled
• 3 Tablespoons white vinegar
• 1/2 cup minced green onions
• Salt to taste

Preparation:

Preheat oven to 375 degrees.

Peel and wash the beets, cut them in 1/2 inch dices.

Place on a baking pan and drizzle one tablespoon of olive oil and the dry oregano.

Bake for 20 -25 minutes until the beets are tender.

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In a bowl, mix the remaining olive oil, the vinegar and salt. Add the onions and crumbled Feta cheese. Toss beets in the mix.

Serve warm.

Chicha de Piña (Fermented Pineapple Drink)

This is very popular drink in the Valle del Cauca region in Colombia. It is very refreshing for those hot summer days and very easy to make.

Ingredients:

• The skin and core of one Pinneaple
• 1/2 pound panela o piloncillo (raw sugar cane or brown sugar will work too)
• 2 cinnamon sticks
• 8 cups of water

Preparation:

Peel the pineapple and reserve the skin. Rinse in abundant water, cleaning all dirt. 

Place preferably in a clay pot the skin and the core, add the panela broken in chunks and the cinnamon sticks. Cover and let sit at room temperature at least for 2 days. It gets fizzier if you let it ferment longer.

Strain with a colander and drink cold.

Note: you can add more panela and water and reuse the skin for up to a week. it gets alcoholic if fermented for 2 or more weeks.

Flour-less Chocolate Cake (Pastel de Chocolate sin harina)

If you think that is impossible to indulge in a decadent chocolate cake without guilt, then think twice. This recipe bring a delicious chocolate cake without sugar and gluten without sacrificing the flavor. Believe me it is worth to try.

Ingredients:

• 1 can of black beans (19 ounces or 2 cups of cooked black beans)
• 5 large eggs
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 3/4 cup honey (can be replaced by splenda or stevia)
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons cooking coconut oil at room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Preparation:

Preheat the oven at 325 degrees and spray a 9 inches cake pan with olive or cooking oil. Dust some cocoa powder inside pan.

Drain and rinse the beans in a colander, removing excess water. Place the beans, 3 eggs, vanilla extract and salt into a blender. Blend on high until the mix is completely liquefied. 

In  small bowl combine, cocoa powder, baking soda and baking powder.

Beat the coconut oil with the honey until it is light and fluffy in a stand or hand mixer. Add the remaining 2 eggs one by one until well incorporated into the batter.

Add the cocoa powder and mix well. 

Incorporate the bean mix to the cake batter and mix for 4 minutes until it is homogeneous. Use a spatula if necessary to scrape the sides of the bowl. You can taste the batter and add more honey or Stevia if you like sweeter.

Pour the mix in the cake pan and smooth the top. Grip the pan firmly and rap it on the counter to pop any air bubbles.

Bake for 45-50 minutes until the top is rounded and firm to the touch.

 

Let the cake sit for 10 minutes then, turn it out from pan. Let it cool until room temperature. Cover it with plastic wrap.

Serve with fresh berries or sugar free jam.

Note: for better taste let it sit wrapped overnight.

Crema de Zanahoria & Jengibre (Carrots & Ginger Soup)

Ingredients

• 2 pounds carrots, peeled and chopped
• 2 small onions, chopped
• 1 clove garlic, minced
• 2 tablespoons fresh grated ginger
• 2 tablespoons butter
• 2 tablespoons olive oil
• 5 cups chicken broth
• a pinch of chili flakes (optional)
• salt and pepper
• Croutons (optional)
• Grated Parmesan cheese to serve.

In a soup pot, heat the butter and olive oil, add the onions, garlic and fry for 4 minutes. Add the carrots,ginger and chili flakes (if you like a bit of spiciness) and fry for 2 more minutes.

Add the chicken broth and bring to a boil at medium heat. Simmer until the carrots are tender about 30 minutes.

Puree in a blender at high speed for 5 minutes. Be extremely careful not to spill the soup as it is very hot, hold the lid of the blender tight.

Pour the soup back to the pot and season with Salt and Pepper, bring to boil again and serve garnishing with olive oil, croutons and grated Parmesan Cheese.

Pastelitos de Espinaca (Crisp Spinach Cakes)

I'm not a big fan of Spinach, but these cakes are so yummy that you will lick your fingers. Crispy on the outside and creamy on the inside.

Ingredients

Makes about 12

• 1 Package fresh Spinach about 300 gr, coarsely chopped.
• 1/4 cup minced scallion
• 1 garlic clove, minced
• 1 spring of Cilantro, minced (optional)
• 2 tablespoons vegetable or olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup all purpose flour
• 1/2 cup Panko bread crumbs
• 1 egg
• 1/4 cup milk
• a pinch of salt and pepper
• 1/4 cup vegetable oil to fry

Directions

Heat the oil over medium temperature in a big frying pan. Sauté the garlic, cilantro and the scallion for 2 minutes. Add the Spinach and the salt and cook until completely wilted. About 8 minutes. 

Transfer to a colander and drain, pressing with a spoon to remove all the excess liquid.

In a bowl, mix the Panko, flour, Parmesan cheese, egg and milk. Add the cooked spinach and combine until well mixed. Season with salt and pepper.

Heat the vegetable oil in a frying pan at medium heat and drop by spoonfuls, flatten with the back of a spoon and fry until golden brown on both sides.

Drain over kitchen towels and serve hot.

Donats rellenas de Arequipe (Dulce de leche filled Doughnuts)

Makes about 2 dozens

• 3 1/2 cups all purpose flour (a little bit more to flour the surface)
• 1 pack of dry yeast (8 g or 2 1/4 tsps)
• 1/3 cup sugar 
• 1 1/2 cups warmed milk
• 1 teaspoon pure vanilla extract
• 5 1/2 tablespoons unsalted butter, softened
• Orange zest (optional)
• 1 container of Arequipe or Dulce de Leche (500 g) at room temperature
• 1/4 cup icing sugar to dust the doughnuts
• vegetable oil to fry

Directions:

Place the yeast in a bowl with a tablespoon of the sugar and a tablespoon of the flour and add the warm milk and mix well. Let sit in a warm place for 15 minutes until it becomes frothy.

In a separate bowl put the rest of the sugar, flour, orange zest and butter. Add the yeast mix and bring together with the help of a spoon. Work the dough with your hands until forming a ball. If it is to sticky add more flour. Knead  the dough on a clean and floured surface until smooth about 5-8 minutes. Place the ball in a bowl sprayed with oil and cover with a clean cloth or kitchen towel and leave to rise in a warm place (oven with the light on) for about one hour.

When the dough has doubled in size, place it on a floured surface and give it a bit of a punch to knock out some of the air. Cut the dough into 4 pieces and roll it to a 1/4 inch thickness.

Place a tablespoon of Arequipe on the lower half of the flatten dough leaving enough space among each other and fold carefully the upper part. Using a 2 inches diameter cookie cutter or small glass cut about 24 circles making sure the Arequipe is in the center. Repeat the process with the other 3 pieces of dough.

Place them in a greased baking sheet to rise again, make sure you leave enough room between each one to allow to rise. Cover with a cloth or towel and let rise for 45 minutes, this way your doughnuts will be fluffy and light.

Heat the oil in a large deep sauce pan or a fryer to 350 F.

 Fry in batches placing them carefully in the hot oil for about 2 minutes or until golden brown. 

Drain them in paper towel and while still hot dust them with icing sugar using a strainer. 

Serve warm.