Frijoles Colorados (Authentic Cuban Red Beans)

Frijoles Colorados (Cuban red beans) is a smoky, hearty bean dish made with dried red kidney beans, chorizo, ham, sofrito, spices, squash, and potatoes. A true Cuban favorite! Learn how you can bring this dish to life in 3 different ways - on the stovetop after soaking the beans for 6 hours overnight or after quick soaking, in a pressure cooker, or using canned red beans. Serve these authentic Cuban red beans as a main dish or a side dish!

📝 Ingredients

• 1 lb dried red kidney beans
• 1 large smoked ham hock (approx 1-2 lbs)
• 1 tablespoon extra virgin olive oil
• 4 slices bacon (diced)
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 4 cloves garlic (minced)
• 2 ounces tomato sauce
• 2 ounces dry cooking wine (vino seco)
• 2 tablespoons white vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 bay leaves
• 2-3 large Spanish chorizo links (sliced)
• 1 lb butternut squash (peeled, seeded, and cubed (or cooking Cuban calabaza))
• 2 medium Russet potatoes (peeled and cubed (or malanga))
• Salt to taste

👨‍🍳 Instructions

1. 1Soak the beans. Lay the beans on a clean work surface and remove any stones, etc. Rinse the beans under cold water. In a large saucepan, place the beans with enough water to cover the beans. Soak in the water for 6 hours or up to overnight. Do not drain.
2. 2Start the cooking process. After 6 hours or the following day, place the ham hock in the saucepan with 3 additional cups of water. Bring to a boil then reduce to low heat. Simmer for 1 hour. Remove the ham hock and cut the meat off the bone. Set aside.
3. 3Make the sofrito. While the beans are simmering, heat the olive oil at medium-high heat in a Dutch oven. Add the bacon and pan fry for 5 minutes. Add onions and green bell peppers. Saute for 2-3 minutes. Stir in the garlic and saute for 30 seconds. Stir in tomato sauce, cooking wine, vinegar, smoked paprika, cumin, bay leaves, and salt. Cook for 2-3 minutes.
4. 4Continue cooking the beans. Transfer the beans with the water and the ham pieces into the Dutch oven. Stir, bring to a boil, then reduce heat to medium-low. Simmer for 1 hour, stirring occasionally, until the beans have softened.
5. 5Finish cooking with the chorizo and veggies. Once the beans have softened, add in the chorizo, squash, and potatoes. Simmer for 20 minutes at medium-low, uncovered, stirring occasionally, or until the veggies have softened. If needed, add more water. Taste and adjust the seasonings. Remove bay leaves. Serve by itself or over white rice. Enjoy!