Recipe for rice with guajiro purple beans (kapeshuna)
Rice is one of the most popular and favorite accompaniments of Colombian Caribbean cuisine, which is why we find it in different presentations that make it even more appetizing. On this occasion we bring you a quick and simple recipe on how to prepare Rice with guajiro purple beans ( kapeshuna).
Ingredients
- ½ pound purple beans (kapeshuna) If you don't have kapeshuna beans, you can use regular purple beans.
- 1 pound of rice
- 1 white big onion
- 2 teeth of garlic
- 2 tablespoons of oil
- Salt to taste
- Pepper to taste
Step by step preparation
- The beans are soaked the day before preparation.
- The onion and garlic are washed well and then finely chopped.
- Then the beans are washed, and the soaking water is thrown away.
- Then place the grains in a pot with 6 cups of water, add salt and let them cook for about 1½ hours or until they begin to soften.
- Then they are added to the pot; The rice, oil, previously chopped onion and garlic, as well as salt and pepper to taste, cook over medium heat until it begins to dry.
- Once it has started to dry, stir again and lower the heat to “slow”, cover it until it is completely dry.
Interesting Facts
- Guajiro purple bean in the Wayuu language is called “kapeshuna”.
- This bean is endemic to the Guajira areas and has managed to adapt to the difficult desert conditions that the area presents.
- In this region the cultivation of bean seeds is done during the rainy season.
- Beans and legumes have a large amount of vegetable protein, fiber, B vitamins, iron, folic acid, calcium, potassium, phosphorus and zinc.
- Most beans are low in fat.
Other recipes that might interest you
- Pepitoria santandereana
- Stick to sinking
- Llanero Rice
- Rice in coconut milk
- Mullet rice
- Pigeon pea rice
- Smoked Coroncoro Rice
- Rice with purple guajiro beans (kapeshuna)
- Rice with chipi-chipi
- Rice with dried shrimp
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