Red Beans from Baranquilla

All three recipes are from Patricia McCausland-Gallo’s Secrets of Colombian Cooking. Angel hair rice, p. 113, Red beans from Barranquilla, p. 132, Oven-baked plantains, p. 144. I used the Bola Roja beans I bought a couple of weeks ago. They were beautiful in the soaking process, but the size and the texture of them were strange to get used to. Still, I went back for seconds. For the guiso, raw vegetables were ground up, cooked for about 10 minutes, and then simmered together with the beans. The last photo is a “compost is beautiful” shot. For me, the plantain was the star of the meal.