Frijoles Antioqueños
Antioquia-Style Beans
A hearty and flavorful Colombian classic from the Antioquia region. Tender red beans are slow-cooked with pork, thickened naturally with green plantain, and enriched with a savory hogao (a Colombian sofrito). Perfect as a side dish or a main course.
🧂 Ingredients
- 500g (about 2.5 cups) Dried red kidney beans
- 1 (about 500-750g) Pork hock (or ham hock)
- 1 medium Green plantain
- 1 cup Hogao(Homemade or store-bought. Typically made with finely chopped tomatoes, onions, garlic, and spices, sautéed until rich.)
- 1 teaspoon Cumin powder
- 8 cups Water or low-sodium chicken/vegetable broth(For cooking the beans.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Soak the beans: Place the rinsed red beans in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let them soak at room temperature for 8-12 hours, or overnight. Drain and rinse the beans thoroughly before cooking.
⏱️ 8-12 hours - 2
Start cooking the beans and pork: In a large, heavy-bottomed pot or Dutch oven, combine the drained beans, rinsed pork hock, and 8 cups of water or broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for about 2 hours. Skim off any foam or impurities that rise to the surface during the first 30 minutes of cooking. The beans should be starting to soften, and the pork should be tender.
⏱️ 2 hours - 3
Prepare and add the plantain: While the beans are simmering, peel the green plantain. Using a fine grater or microplane, grate the plantain directly into the pot with the beans. Stir well. The starch from the plantain will help thicken the beans as they continue to cook.
⏱️ 5 minutes active prep, 30 minutes cooking - 4
Incorporate hogao and spices: Add the hogao and cumin powder to the pot. Stir everything together. Continue to simmer, covered, for another 30 minutes, allowing the flavors to meld and the beans to reach desired tenderness. The stew should be thick and creamy.
⏱️ 30 minutes - 5
Finish and season: Remove the pork hock from the pot. If desired, shred the meat from the bone and return it to the pot. Taste the beans and season generously with salt and freshly ground black pepper. If the stew is too thick, add a little more water or broth until it reaches your preferred consistency. Serve hot.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓The grated green plantain acts as a natural thickener, giving the beans a creamy texture without needing to mash them.
- ✓Frijoles Antioqueños are a quintessential component of the famous Bandeja Paisa, a national dish of Colombia.
- ✓These beans often taste even better the next day as the flavors continue to deepen.
- ✓For a richer flavor, you can use a piece of pork belly or a smoked ham bone along with or instead of the pork hock.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian/Vegan: Omit the pork hock and use vegetable broth. Consider adding smoked paprika for a smoky flavor.
- With Chicharrón: Add crispy fried pork belly (chicharrón) as a garnish or stir some into the stew just before serving for added texture and richness.