Frijoles Colorados con Costilla de Res (Guatemalan Red Beans with Beef Ribs)

Frijoles Colorados con Costilla de Res is a hearty, traditional Guatemalan-inspired dish featuring tender beef short ribs and creamy red kidney beans simmered in a rich tomato-based sauce known as recado. Blended tomatoes, peppers, garlic, and aromatic spices create a deeply savory broth that brings all the ingredients together. Serve this comforting Latin American meal with white rice, fresh avocado, lime wedges, and warm corn tortillas.

Why You’ll Love This Recipe

• Rich, comforting flavor: Tender beef ribs and red beans simmer together in a flavorful tomato sauce.
• Traditional-inspired recado: Roasted or boiled vegetables create a smooth, savory sauce.
• Filling and satisfying: Beans and beef make this a hearty meal.
• Perfect for family dinners: Serve it with rice and tortillas for a complete, comforting spread.

Recipe Information

• Prep Time: 20 minutes, plus overnight bean soaking
• Cook Time: 1 hour 15 minutes to 2 hours 20 minutes, depending on the cooking method
• Total Time: Approximately 1 hour 35 minutes to 2 hours 40 minutes, excluding soaking time
• Servings: 6
• Course: Main Course
• Cuisine: Guatemalan-Inspired, Latin American

Ingredients

Main Ingredients

• 2 lbs beef short ribs, cut into pieces
• 2 cups dried red kidney beans, soaked overnight
• 2 tablespoons vegetable oil or vegetable shortening

For the Recado Sauce

• 6 medium Roma tomatoes
• ½ green bell pepper
• 1 small onion, chopped
• 3 garlic cloves
• 1 chile pasa (optional)
• 2 chiles guaque (optional)
• Alternatively, use 1 tablespoon chili powder in place of the dried chiles

Seasonings

• 2–3 bay leaves
• ½ teaspoon thyme leaves
• 1 tablespoon ground cumin
• 1 tablespoon beef bouillon powder (consomé de res)
• Salt, to taste
• Black pepper, to taste

For Serving

• White rice
• Fresh avocado slices
• Fresh lime wedges
• Corn tortillas

Instructions

Step 1: Soak the Beans

Place the dried red kidney beans in a large bowl and cover them generously with water. Leave them to soak overnight. Drain and rinse the beans before cooking.

Step 2: Cook the Beans and Beef Ribs

Add the soaked beans and beef short ribs to a large pot or pressure cooker. Pour in enough water to cover everything completely. Add a piece of onion, 2 garlic cloves, the bay leaves, and thyme.

Cook until the beans are tender and the beef is soft. This generally takes about 45 minutes in a pressure cooker or 1½–2 hours in a regular pot, although the time may vary depending on the beans and the size of the beef pieces. If using a regular pot, check the water level occasionally and add more hot water if necessary.

Step 3: Prepare the Recado Sauce

Roast or boil the Roma tomatoes, green bell pepper, remaining onion, and remaining garlic until softened. Transfer the vegetables to a blender and add approximately 2 cups of the bean cooking broth. Blend until completely smooth.

Step 4: Combine the Sauce, Beef, and Beans

If desired, heat 1 tablespoon of vegetable oil in a skillet and lightly sear the cooked beef ribs. Transfer the ribs back to the pot with the beans, then pour in the blended recado sauce. Stir gently to combine.

Step 5: Season and Simmer

Add the ground cumin, beef bouillon powder, salt, and black pepper. Stir well and simmer over medium-low heat for 15–20 minutes, allowing the sauce to thicken slightly and the flavors to blend. Taste and adjust the seasoning as needed.

Step 6: Serve

Ladle the red beans, beef ribs, and rich recado sauce into bowls. Serve hot with white rice, fresh avocado slices, lime wedges, and corn tortillas.

Recipe Tips

• Soak the beans overnight: This helps them cook more evenly and can reduce their cooking time.
• Cook until tender: Make sure both the beans and beef ribs are fully tender before adding the final sauce.
• Blend the recado thoroughly: A smooth sauce gives the dish its rich, cohesive texture.
• Adjust the consistency: Add a little more bean broth if the sauce becomes too thick.
• Balance the seasoning: Beef bouillon can be salty, so taste the dish before adding extra salt.
• Allow time to simmer: The final 15–20 minutes help the sauce develop flavor and coat the beans and ribs.

Variations

• With Dried Chiles: Use chile pasa and chile guaque for a deeper, more traditional-inspired flavor.
• Milder Version: Omit the dried chiles and use the suggested chili powder alternative, adjusting the amount to taste.
• Thicker Sauce: Mash a few cooked beans into the sauce while it simmers.
• Alternative Serving: Serve with warm tortillas alone or alongside rice, avocado, and lime.

Serving Suggestions

Serve Frijoles Colorados con Costilla de Res with fluffy white rice, sliced avocado, fresh lime wedges, and warm corn tortillas. The bright acidity of the lime and the creamy avocado complement the rich beef and tomato sauce beautifully.

Storage

Refrigerator

Allow leftovers to cool, then transfer them to an airtight container and refrigerate within 2 hours. Store for up to 3–4 days.

Freezer

Freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a saucepan over medium-low heat until thoroughly hot, stirring occasionally. Add a splash of water or broth if the sauce has thickened during storage.

Frequently Asked Questions

Can I use canned red kidney beans?

Yes. Canned beans can save time. Drain and rinse them, then add them after the beef ribs have become tender. Simmer them in the recado sauce long enough to absorb the flavors without becoming mushy.

Can I make this recipe without a pressure cooker?

Yes. Use a large pot and simmer the soaked beans and beef ribs until tender. This usually takes about 1½–2 hours, but additional time may be needed depending on the ingredients.

What is recado?

Recado is a blended sauce used in many Guatemalan and other Central American dishes. In this recipe, tomatoes, pepper, onion, garlic, and cooking broth create a savory sauce that flavors the beans and beef.

Can I prepare this dish ahead of time?

Yes. The dish can be prepared ahead and refrigerated once cooled. Reheat it gently before serving, adding a little broth or water if needed to loosen the sauce.

Final Thoughts

Frijoles Colorados con Costilla de Res is a hearty, comforting dish inspired by traditional Guatemalan home cooking. Tender beef short ribs, red kidney beans, and a rich tomato recado come together to create a deeply satisfying meal that’s perfect for sharing.

Serve it with rice, avocado, lime, and warm corn tortillas for a delicious Latin American-inspired family meal.