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Frijoles Colombianos (Colombian-Style Beans)by E R I C A D I N H
O on M A R C H 1 4 , 2 0 0 9
This post is also available in Spanish
Frijoles Paisas o Antioqueos is a common dish from the Antioquia
region. Ive eaten it allof my life and it is definitely one of my
favorite dishes. Few meals are as truly Colombian as this.We serve
it over rice or as part of our famous Colombian dish Bandeja Paisa
which is a hugemeal including, paisa pinto beans, white rice, ripe
plantain, Colombian chorizo, avocado,chicharron (pork fritters),
ground beef and fried egg.
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These Frijoles Colombianos are served in most casual Colombian
restaurants around theworld. If you are on a diet, this is the best
reason to break it. In this post, I included directions tomake the
recipe in a regular pot or in a slow cooker. Buen provecho
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PrintIngredients(6 SERVINGS)
3 cups cranberry or pinto beans pound pork hocks6 cups water1
cup shredded carrots teaspoon salt green plantain, cuted into -
inch
Guiso:
1 tablespoon chopped onions2 cups diced tomatoes cup chopped
scallions3 tablespoon vegetable oil teaspoon salt1 clove garlic,
minced cup chopped cilantro teaspoon ground cumin
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Directions
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257LikeLike TweetTweet 4 3 1
Sancocho Antioqueo oPaisa (Paisa Region
Soup)
Albndigas Estofadas alTomate (Meatball and
Tomato Stew)
Slow Cooker ComfortingMeals
Arroz ApasteladoCosteo (Sticky Rice
from the Coast)
1. Regular Pot: Wash the beans and soak overnight in cold water.
Drain the beans and place ina large pot and add the water and pork
hocks. Over medium-high heat, bring the beans to aboil, then cover
the pot and reduce the heat to medium-low. Allow the beans to cook
untilalmost tender, approximately 2 hours.
2. When the beans are cooking, prepare the guiso. In a large
skillet, heat the vegetable oil overmedium heat, add the tomatoes,
onions, scallions, salt, garlic, cilantro and ground cumin andcook
for 10 to 15 minutes.
3. When the beans are almost tender, add the guiso, plantains,
carrots and salt. Cover and cookfor another hour or until the beans
are fully cooked. (Add additional water as necessary).
4. Directions for the slow cooker, use the same ingredients
except use just 4 cups water insteadof 6.
5. Wash the beans and soak overnight in cold water. Drain the
beans and place in a slowcooker, add 4 cups water and pork hocks
and cook on high for about 2 hours.
6. Follow step 2 in the regular pot recipe.7. Add the guiso,
plantains, carrots and salt then cover and cook for another 3
hours. Taste for
salt and serve.
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Related Posts
Tagged as: Comfort Food, Traditional Colombian
A Message from Reynolds
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4EricaJanuary 10, 201
0 at 4:18 PM
1
MargaretOctober 28, 200
9 at 9:28 PM
2EricaOctober 29, 2009 at 10:08 AM
3SandraJanuary 10, 2010 at 10:54 AM
5TimMarch 8, 2010 a
t 10:25 AM
6PaulaMarch 23, 2010
at 3:05 AM
7johnMay 8, 2010 at 7
:13 PM
L E M O N C H I C K E N W I T H B R O C C O L IThis effortless,
juicy chicken recipe in a convenient foil packet makes for a
delicious mid-weekmeal.
{ 21 comments read them below or add one }
Hi Erica, Love all your recipes. I have a question how do you
cook thefrijoles on a pressure cooker?
R E P L Y
Hi Margaret,
Place all the ingredients in the pressure Cooker,except the
plantains and cookat high pressure for 25 minutes. Remove from heat
and let rest for 5 minutes. Release thesteam, following the
manufacturers directions. Add the plantains, simmer them with the
lidoff until tender.
R E P L Y
Hi Erica, I am from Medellin and been in the US for some time.
My familyloves this dish but I cannot find the beans like the ones
from home. Mostpinto beans are too small and dont have the same
flavor. Any suggestions?
Also, would love to find chicharron to cook but cant find it
either. Thanks in advance!
R E P L Y
Sandra- I buy frijoles cargamanto or pinto beans and tocino in a
Latinsupermarket. You can find tocino in Asian markets too.
R E P L Y
This dish was perfect!!!! I made it for my Colombian wife and
she loved it.Thank you very much for sharing all these fantastic
Colombian dishes.
R E P L Y
First time I find a recepie as close as my mom makes it back
home.Cant wait to make it.Great, reliable source
R E P L Y
Erica.thanks for the recipes.I found frijoles cargamanto at
publixs thanksagain.john
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11EricaJune 24, 2010 at
2:04 PM
8
AnonymousMay 15, 2010 at
2:33 PM
9MariaMay 27, 2010 at
1:15 PM
10JennJune 24, 2010 at
1:58 PM
12CamFebruary 25, 2011 at 5:37 PM
13
MargaritaApril 4, 2011 at
1:50 AM
14AndyMay 17, 2011 at
8:08 PM
R E P L Y
I made these beans and they were wonderful! They taste
likehome(Colombia). Great beans. Thank you!
R E P L Y
These beans are like my moms. I was missing all these dishes.
Colombianfood is the best. They were perfect and I am going to make
them again!
R E P L Y
Hi! Ive been trying to find a good recipe for white rice and
beans but Imnot sure which beans to get. Do I need to buy dry beans
or canned? andwhich is better if it doesnt matter?
R E P L Y
Jenn- I prefer dried beans!!!
R E P L Y
Hi Erica!
I attempted to make the beans but they didnt turn out. They were
almost likea stew and not watery like they were supposed to be. Are
you supposed to cut the pork hocksand eat them as part of the dish?
If not, at what point do you disgard them from the dish? Ifound
that they made a foam in the liquidare you supposed to scoop that
out? Do you drainthe liquid from the beans before adding the guiso?
I would like to try the recipe again becauseit smells good but
didnt look very appetizing like your picture!
R E P L Y
What other meats can I substitute the hocks for?thank u!ncant
wait to makethese for my Colombian hottie!n
R E P L Y
Excellent recipe. As good as the real stuff from las
abuelas!!
I made a few modifications:
1. I replaced meat with a previously browned (on skillet a few
min each side) sweet italiansausage (nothing else in my
fridge).
2. Didnt soak them overnight (I didnt have time for it)
3. Blended the guiso ingredients (I am admit it, got lazy on
this one) and cooked as directed.Flavor is the same, consistency a
little different.
4. I used slow cooker and without pre-soaking. I added 4 cups of
water to a pound of washedbeans (no pinto beans, only had small red
beans), added the guiso once done, and put it downfor 7 hours on
high.
5. Skipped the carrot and plaintain (I didnt have any).
Even with mods above for reasons above :), it turn out great!!!
Please, do keep putting in slowcooker options.
R E P L Y
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21Erica Dinho
July 14, 2014 at 6:33 PM
15NicoleJuly 9, 2011 at 2:
16 PM
16maritzaJanuary 15, 2012 at 10:40 AM
17Donaldcase
February 5, 2012 at 8:56 PM
18SindyAugust 27, 2012
at 11:03 AM
19
AdrianaFebruary 19, 2013 at 12:00 AM
20
JasmineJuly 14, 2014 at
3:24 PM
Planning on getting dried beans but I already have cans of beans
to use upthat are unseasoned and have no additives other than some
sea salt as apreservative. What are your suggestions on altering
for that as far as amount
used and ammount of spices, changes in cooking time, etc? Thank
you!
R E P L Y
Cargamantos are called cranberry beans and you can find them at
anygourtmet store like William sonoma or any other supermarket.
R E P L Y
great dishes my wife is from Cali Colombia,I cook these for her
and sheloves them
R E P L Y
Theses Friojles came out great. I did need to add a little more
salt and I hadsome trigisal so I added a little of that as well.
Once served I added some Ajipicante to it and it brought the dish
together.
R E P L Y
Great authentic Colombian flavor. Be sure to shred meat from ham
hock intothe beans. Have grated panela (natural brown sugar) to go
with chicharron,fried sweet plantains ad avocado.
Beware cooking times. I cooked mine for only 1 1/2 hours on the
stove and they were closeto mushy. I checked instructions on a Goya
bag and they call for 1 hour and 20 minutes.
I got cranberry beans at an Amish store in Blue Ridge, Ga. Then
found Goya brandCargamentos , 2 types, light and dark red at Buford
Farmers Market in Atlanta.
R E P L Y
What can you use instead of pork ?
R E P L Y
Beef or just beef or vegetable stock for a vegetarian
version.
R E P L Y
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