Colombian Red Beans - Frisoles Antioquenos

Prep Time
Cook Time
Ready In

Recipe: #8848

April 02, 2013

"This is really like a spicy bean soup which you can have as a sopa, or serve over cooked white rice garnished with sliced avocado and hot sauce, traditionally served with grilled steak/carne asada."

Original is 10-12 servings


  • Serving Size: 1 (369.9 g)
  • Calories 348.4
  • Total Fat - 31.8 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 0 mg
  • Sodium - 205.2 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 4.4 g
  • Sugars - 3.2 g
  • Protein - 7.5 g
  • Calcium - 101.8 mg
  • Iron - 2.1 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a dutch oven, placed soaked beans which you have drained, along with ham bone or ham hocks and enough water to cover, 1 tsp. ground cumin and 1 tsp. baking soda.

Step 2

To prepare hogao sauce, place ingredients for that into a saucepan; bring to a boil then reduce heat and simmer until it is as thick as salsa, 15-20 minutes. Set aside.

Step 3

To prepare alino sauce, puree those ingredients in a food processor or blender; set aside.

Step 4

Bring beans and ham bone to a boil, then skim off any foam. Reduce heat, cover and simmer for about half an hour.

Step 5

Add the chopped plantain, carrot halves, hogao sauce, and alino sauce and cook until carrot is soft.

Step 6

Fish out the carrots and puree with about 1-2 cups beans and liquid, then return it to the pan.

Step 7

Add extra ham if you are using, and continue to cook until beans are tender and meat falls off the ham bone; fish out the ham bone and when it cools pick off any other meat and add it to the pan.

Step 8

Add chopped cilantro at the end of the cooking time and season it up with salt and pepper however you like it.

Step 9

Serve beans spooned over cooked white rice with hot sauce as desired and slices of avocado to garnish.


No special items needed.

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