Red Kidney Beans Frijoles Paisa

Ingredients

• 2 cans (15 oz each) Red Kidney Beans, with their liquid
• 4 oz bacon or pork belly, diced
• 2 tomatoes, diced
• 4 scallions, sliced
• 2 cloves garlic, minced
• ½ green plantain, finely grated
• ½ tsp ground cumin
• 1½ cups water or stock
• Cooked white rice and sliced avocado, for serving

Method

1. Render the bacon in a pot over medium until crisp at the edges. Add the scallions, garlic, tomatoes, and cumin, and cook into a soft, jammy hogao.
2. Add the Red Kidney Beans with their liquid, the water, and the grated plantain — the plantain melts in and thickens the pot the traditional paisa way.
3. Simmer uncovered 25–30 minutes, stirring now and then, until the broth turns glossy and coats the back of a spoon.
4. Season with salt, mash a spoonful of beans against the pot if you want it thicker, and serve over rice with avocado alongside.