Hispanic Heritage · Cuba

Matanzas

Matanzas · Cárdenas · Varadero · Jovellanos · Colón · Perico

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Potaje de frijoles colorados

Descubre

Matanzas offers a hearty introduction to Cuban bean cooking through potaje de frijoles colorados. Red beans simmer with vegetables and a seasoned sofrito; calabaza brings body and a gentle sweetness to the pot.

La Gente

A potaje develops as its ingredients soften together. Taste near the end, when the broth has concentrated, and add the finishing acidity with care. Serve with rice for a meal that makes good use of a slow afternoon.

Sabor

Matanzas cooks the Cuban campo's key with the sugar plain's sweetness: cumin, oregano, garlic, onion, pepper, bay, and the calabaza that melts into the beans. A splash of vinegar to cut it. No heat.

Spice DNA · Sweet medium · Herb medium · Smoke medium · Heat none · Acid low

Seasonings to explore

Minced Garlic in Olive Oil. In the sofrito. Adds a savory garlic base.
Cumin Ground. In the beans.
Oregano Whole. In the beans.
Bay Leaves Whole. In the pot.
Black Pepper Ground. In the pot.
Onion Powder. With the fresh onion.
Sazón Tropical. For the color.
Paprika. A little, for warmth, in the houses that have it.

From your market: small red beans, a pork chop or a ham bone, a piece of calabaza (kabocha stands in), a potato, an onion, a green pepper, tomato paste, and a chorizo if you have one. Badia does not sell the calabaza. Look for it in the produce section or at a specialty market.

Cocina

Potaje de frijoles colorados

Red beans with pork, potato, and calabaza that melts into the pot. The campo's Tuesday, over rice.

Serves 6

1 lb small red beans, soaked overnight
8 cups water
1 bone-in pork chop or a ham bone
2 Badia Bay Leaves, whole
3 tbsp oil
1 onion, chopped
1 green pepper, chopped
2 tbsp Badia Minced Garlic in Olive Oil
½ tsp Badia Onion Powder
1½ tsp Badia Cumin, ground
1 tsp Badia Oregano, whole
½ tsp Badia Paprika
½ tsp Badia Black Pepper, ground
½ tsp Badia Sazón Tropical
2 tbsp tomato paste
2 cups calabaza, cubed
1 potato, cubed
1 chorizo, sliced, optional
Salt
1 tbsp vinegar, optional

Beans and pork. Drain the beans. Simmer with the water, pork, and bay leaves 1 to 1½ hours until the beans are tender.
Sofrito. Warm the oil. Cook the onion and pepper with the garlic and onion powder until soft. Add cumin, oregano, paprika, pepper, sazón, and tomato paste and stir 2 minutes.
Into the pot. Stir the sofrito into the beans with the calabaza, potato, and chorizo if using. Simmer 30 to 40 minutes until the calabaza has melted and the pot is thick. Mash a few beans against the side. Salt. Vinegar at the end if your house does.
Serve over white rice with the pork shredded through it. A slice of avocado.

Pueblos de Matanzas

Matanzas · Cárdenas · Varadero · Jovellanos · Colón · Perico · Limonar · Unión de Reyes · Jagüey Grande · Ciénaga de Zapata · Martí · Pedro Betancourt · Calimete · Los Arabos