Colombian Frijoles Antioqueños with Rice and Plantains

Ingredients

• 1 tbsp olive oil
• 8 oz smoked turkey sausage, sliced
• 1 yellow onion, diced
• 1 carrot, diced
• 1 Roma tomato, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground achiote or sweet paprika
• 2 cans pinto beans, drained and rinsed
• 3 cups low-sodium chicken broth
• 1 small Yukon Gold potato, diced
• 2 ripe plantains, sliced
• 1 tbsp vegetable oil, cooked rice, cilantro, kosher salt and black pepper

Steps

1. Heat olive oil in a Dutch oven and brown sausage. Add onion, carrot, tomato and garlic; cook until fragrant.
2. Stir in cumin and achiote, then add beans, broth and potato. Simmer partially covered until the potato is tender and the broth is thickened, 30 to 35 minutes.
3. Mash a small portion of the beans against the side of the pot to make the stew creamier. Season with salt and pepper.
4. Heat vegetable oil in a skillet and fry plantain slices until caramelized and tender, 2 to 3 minutes per side.
5. Serve the beans with rice, plantains and cilantro. Ensure sausage is heated through to 160°F before serving.

Allergen note: No major allergens are expected; check sausage and broth labels.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.