Frijoles con Chicharrón
Colombian Beans with Pork Rinds
A hearty and comforting Colombian classic, this dish features tender red beans slow-cooked with aromatic hogao, thickened with green plantain, and crowned with crispy chicharrón (pork rinds). Perfect for a satisfying meal.
🧂 Ingredients
- 500g Dried red beans
- 300g Chicharrón (pork rinds)
- 1 medium Green plantain
- 1 cup Hogao(Hogao is a Colombian sofrito base, typically made with finely chopped tomatoes, onions, garlic, and spices, sautéed until softened. You can make it from scratch or use a store-bought version.)
- 8 cups Water or vegetable broth(Adjust as needed for desired consistency.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Soak the red beans: Place the rinsed and picked-over red beans in a large bowl. Cover with plenty of cold water (at least 3 inches above the beans) and let them soak overnight, or for at least 8 hours. Drain and rinse the beans before cooking.
⏱️ 8-12 hours - 2
Start cooking the beans: In a large, heavy-bottomed pot or Dutch oven, combine the soaked and drained beans with 8 cups of fresh water or broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer gently for about 1 hour, or until the beans are starting to soften.
⏱️ 1 hour - 3
Add hogao and continue simmering: Stir in the hogao. Continue to simmer, covered, for another 1 to 1.5 hours, or until the beans are very tender and easily mashable. Stir occasionally to prevent sticking. If the mixture becomes too dry, add more water or broth, about 1/2 cup at a time.
⏱️ 1-1.5 hours - 4
Thicken with plantain: While the beans are simmering, peel the green plantain. Using the fine side of a box grater or a food processor, finely grate the plantain. Add the grated plantain to the pot of beans. Stir well to combine. Continue to simmer, uncovered, for about 30 minutes, stirring frequently, until the beans have thickened to your desired consistency. The plantain starch will break down and thicken the stew.
⏱️ 30 minutes - 5
Season and prepare chicharrón: Once the beans are tender and thickened, season generously with salt and black pepper to taste. While the beans finish simmering, if your chicharrón is not already crispy, you can crisp it up by briefly frying it in a hot pan or baking it in a preheated oven at 200°C (400°F) for a few minutes until golden and crunchy. Break the crispy chicharrón into bite-sized pieces.
⏱️ 5-10 minutes - 6
Serve: Ladle the hot Frijoles con Chicharrón into bowls. Top generously with the crispy chicharrón pieces just before serving to maintain their crunch.
⏱️ 5 minutes
💡 Pro Tips
- ✓Soaking the beans overnight is crucial for even cooking and digestibility.
- ✓Hogao provides the foundational flavor; ensure it's well-cooked before adding to the beans.
- ✓The grated green plantain acts as a natural thickener. Don't skip this step if you want the authentic texture.
- ✓Crisp the chicharrón just before serving to ensure maximum crunch against the soft beans.
- ✓This dish is a true Colombian comfort food, best enjoyed piping hot.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, add a piece of pork belly or a smoked ham hock to the beans during the initial cooking phase.
- Add a pinch of cumin or a finely chopped jalapeño to the hogao for a spicier kick.
- Serve with a side of white rice, avocado slices, and aji (Colombian hot sauce).