Latin American > Colombian > Bollos

Bollo de Frijoles (Bean Bollo) Recipe

Ingredients with Measurements:
- 2 cups of cooked black beans
- 2 cups of cornmeal
- 1 cup of water
- 1/2 cup of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of black pepper

Special equipment needed:
- Banana leaves or parchment paper
- Steamer

Step-by-step instructions:
1. In a large mixing bowl, combine the cooked black beans, cornmeal, water, vegetable oil, salt, cumin, paprika, oregano, and black pepper. Mix well until a dough forms.
2. Cut the banana leaves or parchment paper into 8-inch squares.
3. Place a spoonful of the dough onto the center of each square.
4. Fold the banana leaves or parchment paper over the dough to form a package.
5. Place the packages into a steamer and steam for 45 minutes.
6. Remove the packages from the steamer and let cool for a few minutes.
7. Unwrap the packages and serve the bollos warm.


Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Steamer temperature: 212°F (100°C)
Serving size:
This recipe makes 8 bollos.

Nutritional information:
Each bollo contains approximately:
- Calories: 305
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g

Substitutions for ingredients:
- Cornmeal can be substituted with masa harina or wheat flour.
- Vegetable oil can be substituted with any neutral-flavored oil.
- Banana leaves can be substituted with parchment paper or aluminum foil.

Variations:
- Add chopped vegetables, such as bell peppers or onions, to the dough for extra flavor.
- Add cooked meat, such as shredded chicken or ground beef, to the dough for extra protein.
- Top the bollos with salsa, guacamole, or sour cream for added flavor.

Tips and tricks:
- Make sure the dough is not too wet or too dry. It should be firm enough to hold its shape but not too dry that it crumbles.
- If using banana leaves, make sure to soften them by running them over an open flame or dipping them in hot water before using.
- If using parchment paper, make sure to fold the edges tightly to prevent the dough from leaking out.

Storage instructions:
Leftover bollos can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, wrap the bollos in damp paper towels and microwave for 30 seconds to 1 minute, or until heated through.

Presentation ideas:
Serve the bollos on a platter lined with banana leaves or parchment paper.

Garnishes:
Garnish with chopped cilantro or green onions.

Pairings:
Bollo de frijoles pairs well with avocado salad or tomato salsa.

Suggested side dishes:
Serve with rice and beans or a side of plantains.

Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the dough is too wet, add a little more cornmeal until it firms up.

Food safety advice:
- Make sure to cook the bollos thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Bollo de frijoles is a traditional dish from the Caribbean coast of Colombia and Panama. It is typically served as a snack or breakfast food.

Flavor profiles:
Bollo de frijoles has a savory and slightly spicy flavor from the black beans and spices.

Serving suggestions:
Serve the bollos warm with your favorite toppings and sides.

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Region: Dominican

Taste: Savory, Tangy, Earthy, Spicy, Hearty