Robin: Beans, both fresh and dried, are enjoyed in lots of different preparations in many parts of Latin America. Each country or region tends to have its favorite. Costa Rica is no exception. Although dried black beans are the most widely used in that country, a variety of large, fresh, yellowish-brownish-red beans known as cubaces is sold there which, after being “doctored up” (arreglados) with vegetables and aromatics, turns this into an extraordinarily delicious dish.
Dried beans stand out as champions for being convenient, nutritious, inexpensive, and versatile, but fresh beans (frijoles tiernos)—that is, those same beans before being dried—are wonderful to have occasionally, too. Though not as universally available, fresh beans (also known in English as shell beans) tend to me brighter and more variegated in color, and they require much less cooking time than their dried siblings. They make a “creamier” dish, too. If you come across fresh beans at a farmer’s market or specialty grocery store, I heartily encourage you to get some to try; not, feel free to substitute any sort of dried beans in this recipe.
Once you’ve added this dish to your repertoire, you will soon come up with your own personal version. Variations on doctored up beans are practically infinite; here are a few ideas:
- Use a combination of two or more types of beans, or substitute some of the beans with other type of legumes such as garbanzos or lentils.
- Change out some of the veggies for others that you have on hand: chopped fresh green beans, cubed turnips, chopped spinach or chard, cubed pumpkin or any other winter squash, etc.
- Make the dish even heartier with the addition of beef or pork, either with or without bones. Cut the meat into smallish pieces and cook with the beans. (The use of the bones will add great flavor to the broth.) If you already have cooked meat (say, left over from another dish), just chop or shred it and add to the pot at the end of cooking.
Additional info
- 6 Tips for Cooking Great Beans
- The Bean Institute (lots of info & recipes)
Costa Rican Doctored Up Fresh Beans (Cubaces arreglados)
Extraordinary deliciousness with the simplest of ingredients. If fresh beans are not available, used dried—but increase the cooking time to at least a couple of hours.
Ingredients
- 1 pound fresh beans* cubaces or any other variety
- 3 quarts water
- 1 carrot, peeled and cubed
- 1 potato, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 cup freshly-shelled tender green peas
- 3 ribs celery (including plenty of leaves), diced
- 1 small onion, diced
- 2 cloves fresh garlic, minced
- 3 tablespoons beef or vegetable bouillon powder or paste OR 2 tablespoons salt or to taste
Instructions
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Place the beans in a large pot with the water. Do not add salt at this point, as that would toughen the skins on the beans. Cook over medium heat for about 45 minutes (fresh beans) or 2 hours (if using dried beans), until they are soft.
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Add the diced carrot, potato, sweet potato, peas, celery, onion, and garlic. Continue to boil gently for about 20 minutes longer, until all the veggies are cooked.
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Stir about 2/3 of the bouillon powder/paste or salt. Taste, adding more bouillon/salt if needed.
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Serve your deliciously doctored beans as a main dish or hearty side. Ladle beans into bowls with their broth, either by themselves (in a deep bowl) or in a shallower dish with white rice.
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These beans or even better reheated, so refrigerate or freeze any leftovers to enjoy again later.
Recipe Notes
*”Fresh beans” are not green beans or string beans, but rather the fresh, tender version of the beans generally used dried (pinto, black, red, etc., beans). If fresh beans are not available, feel free to use any kind of dried bean in this recipe, but keep in mind that they will need to cook for much, much longer.
More bean-y deliciousness
- My recipe for Basic Mexican “Beans in the Pot”
- Ed’s recipe for Fresh Pineapple and Bean Salsa
- Traditional recipes for different sorts of South American Beans
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