Colombian frijoles Antioqueños are a hearty Antioquia-style bean stew made with creamy cargamanto beans, hogao, green plantain, and often smoked pork. This stovetop version builds a savory broth as the beans simmer, then finishes with tender vegetables and shredded pork; regional and family versions vary in their seasonings and add-ins.
Ingredients
- 1 lb (454 g) dried cargamanto beans, or dried cranberry beans
- 8 cups (1.9 L) water for soaking, plus 6 cups (1.4 L) fresh water for cooking
- 1 smoked pork hock, about 12 oz (340 g)
- 1 medium green plantain, about 8 oz (225 g), peeled and cut into ½-inch (1.3 cm) pieces
- 1 medium carrot, about 3 oz (85 g), peeled and finely grated
- 1 tablespoon (15 ml) neutral oil
- 1 cup (150 g) finely chopped yellow onion
- 2 medium ripe tomatoes, about 10 oz (280 g), finely chopped
- 2 scallions, about 1 oz (30 g), thinly sliced
- 2 garlic cloves, about 6 g, minced
- ½ teaspoon (1 g) ground cumin
- 1 teaspoon (5 g) fine salt to start, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 2 tablespoons (8 g) chopped fresh cilantro, plus more for serving
- 1 tablespoon (15 ml) white vinegar or lime juice, optional, for finishing
Instructions
- Soak the beans. Pick through the beans and discard any shriveled beans or small stones. Rinse them under cool water, put them in a large bowl, and cover with 8 cups (1.9 L) water. Leave them to soak for at least 8 hours or overnight. Drain and rinse before cooking. The soak is included in the total time, but the hands-on prep is not eight hours.
- Start the beans and pork. Put the drained beans, smoked pork hock, and 6 cups (1.4 L) fresh water in a large heavy pot. Bring to a full boil over medium-high heat, skimming off any foam. Lower the heat to maintain a gentle simmer and cook partially covered for 75 minutes. Check occasionally that the liquid still covers most of the beans; add hot water if needed. Avoid a hard, rolling simmer, which can split the beans before they soften evenly.
- Make the hogao. While the beans simmer, warm the oil in a skillet over medium heat. Add the onion and scallions and cook for 4 to 5 minutes, stirring, until softened. Stir in the tomatoes, garlic, cumin, salt, and pepper. Cook for 8 to 10 minutes, stirring now and then, until the tomatoes break down into a thick, spoonable sauce. If the mixture begins to stick, add a tablespoon of water. This tomato-and-onion base is called hogao; it gives the beans their rounded savory flavor.
- Check the pork and add the vegetables. After the beans have simmered for 75 minutes, check the thickest edible part of the pork hock with a food thermometer. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Once it reaches that temperature, lift the hock onto a plate and let it rest for 3 minutes. Add the plantain, grated carrot, and hogao to the pot and stir gently. When the hock is cool enough to handle, pull the meat from the bone, discard the bone and any tough skin, and shred the meat. Return the meat to the pot.
- Finish the stew. Simmer the beans and vegetables for 30 minutes, partially covered, stirring gently once or twice. The beans should be soft and creamy inside, the plantain tender, and the broth thick enough to coat a spoon but still loose. If the beans are not tender after 30 minutes, continue simmering and check every 10 minutes; bean age and variety affect cooking time. If the broth gets too thick, add hot water a little at a time.
- Season and serve. Taste the beans and adjust the salt and pepper. Stir in the cilantro and, if you like, the vinegar or lime juice for a bright finish. For a thicker texture, mash a small scoop of beans against the side of the pot and stir them back in. Remove any remaining bones before serving.
Tips
Choose the right beans. Cargamanto beans, sometimes sold as Colombian beans, are large and creamy. Dried cranberry or borlotti beans are a practical substitute and give a similar soft texture, though the color and flavor may differ slightly. If neither is available, use another dried bean that holds its shape well, such as pinto beans; check tenderness early because different varieties cook at different rates.
Salt with the smoked hock in mind. Smoked pork can be quite salty, so the recipe starts with a modest amount of salt. Taste near the end, after the meat and hogao have flavored the broth, then season gradually. If you use an unsmoked hock, you may need a little more salt, but add it in small pinches.
Keep the simmer gentle. A vigorous boil can break the skins and make the pot unevenly mushy. Keep the surface at a quiet simmer and add hot water if the beans become exposed. Do not add cold water repeatedly; hot water keeps the simmer from stopping and helps the beans cook steadily.
Plan for dried beans. An overnight soak makes the cooking time more predictable and helps the beans soften evenly. If you forget, you can use a quick soak: cover the beans with water, boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour. Drain and proceed, allowing extra simmering time if needed. Do not use beans that smell sour or look moldy.
Serving Suggestions
Serve the beans hot in deep bowls, with the pork and plantain distributed through each portion. In Antioquia, frijoles are often part of a generous meal alongside white rice, avocado, and arepas. A spoonful of rice can be served under or beside the beans so it catches the thick broth. Corn arepas are useful for scooping, while sliced avocado adds a cool, creamy contrast.
For a fuller Colombian-style table, offer a small dish of ají, a fresh chili condiment, and a simple tomato or cabbage salad. Keep acidic toppings on the side so each person can adjust their bowl. The beans are rich and filling, so a small serving of rice and vegetables is enough to make the meal feel complete without crowding the plate.
Variations
Make it vegetarian. Leave out the pork hock and cook the beans in vegetable broth or water. Add ½ teaspoon (2.5 ml) smoked paprika to the hogao for a little smoky depth; it will not taste exactly like pork, but it gives the pot a savory, warm note. Check the beans for doneness as they simmer, and season with salt at the end.
Use a different smoked cut. A smoked ham hock or a small piece of smoked pork shoulder can stand in for the hock. Keep the amount close to 12 oz (340 g), and use a thermometer for pork as directed in the instructions. A leaner cut may provide less richness, so finish with a small drizzle of oil if the broth tastes thin.
Adjust the texture and heat. For a thicker, more spoon-coating stew, mash a few beans into the broth or let the pot simmer uncovered for the final 10 minutes. For a looser bowl, stir in hot water. Add a finely chopped mild chili to the hogao if you want gentle heat, or serve hot sauce separately so the whole pot stays mild.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. The beans keep for 3 to 4 days in the refrigerator. The broth thickens as it chills, so store a little extra cooking liquid with the beans if you have it; otherwise, loosen them with water when reheating. Remove any bones before storing.
To reheat on the stove, warm a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed. Heat leftovers to 165°F (74°C), checking with a food thermometer. In a microwave, cover the bowl loosely, heat in short intervals, and stir between intervals so the center heats evenly; confirm it reaches 165°F (74°C). Reheat only the amount you plan to eat. For longer storage, freeze cooled portions in freezer-safe containers for up to 3 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make Colombian beans without soaking them overnight?
Yes. Use the quick-soak method in the tips, or cook the rinsed beans without soaking and expect a longer, less predictable simmer. Begin checking them after about 90 minutes of cooking, then continue until creamy and tender. Older beans can take substantially longer, so keep extra hot water nearby.
Can I use canned beans instead of dried beans?
Yes, but the cooking method and flavor will change. Use about four 15-ounce (425 g) cans, drained and rinsed, and simmer them with the cooked hogao, plantain, carrot, pork, and about 3 cups (710 ml) water or broth for 25 to 35 minutes. Canned beans are already soft, so stir gently and check salt before serving.
Why are my beans still firm after simmering?
They may be old, the water may be hard, or the simmer may have been too low. Keep cooking gently and add hot water when needed. Acidic ingredients can slow softening, which is why vinegar or lime juice is added only at the end. Do not add more tomato or citrus before the beans are tender.
What is hogao, and can I skip it?
Hogao is a cooked base of tomato, onion, and often scallion or garlic used in many Colombian dishes. It is easy to make with the ingredients here and gives the beans their characteristic savory, tomato-rich flavor. You can skip making it separately and add the vegetables directly to the pot, but the flavor will be less developed; sautéing them first is worth the few extra minutes.
Can I make this recipe in a slow cooker?
A stovetop pot gives you better control over the simmer and lets you cook the hogao separately. If using a slow cooker, do not put raw dried red kidney beans in it; some kidney varieties need a vigorous boil before slow cooking. This recipe specifies cargamanto or cranberry beans, but for the safest, most predictable result, boil soaked beans on the stove first, then transfer them with the cooked hogao and remaining ingredients to the slow cooker until tender. Follow your appliance instructions and check the pork with a thermometer.
Related
- Traditional Colombian Food: A Bandeja Paisa Recipe
- Colombian Rice Pudding Recipe with Cinnamon
- Colombian Food for Lunch: Arroz con Pollo
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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