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Colombian Red Beans - Frisoles Antioquenos

Here's how you make Colombian Red Beans - Frisoles Antioquenos
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  • Servings: 10-12
  • Prep: 8h
  • Cook: 2-3h
    • The following recipe serves 10-12 people.

Ingredients

The ingredients are:
  • 1 pound dried cranberry or roman beans (or borlotti beans or pinto beans, soaked overnight)
  • 1 large ham bone (or 2 ham hocks)
  • 9 cups water
  • 1 teaspoon ground cumin
  • 1 teaspoon baking soda
  • 5 to 6 whole cloves garlic
  • 1 green plantain, peeled and diced
  • 2 large carrots, peeled and chopped in half
  • Extra chunks leftover ham, optional
  • 1/4 cup fresh cilantro
  • Salt and pepper to taste
  • FOR HOGAO SAUCE
  • 1 can (15 ounce) crushed tomatoes
  • 1 1/2 tablespoon olive oil
  • 1/2 cup chopped scallions
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • Salt and pepper
  • FOR ALINOS SAUCE
  • 1/4 fresh poblano pepper or green bell pepper
  • 1/4 sweet italian red pepper or red bell pepper
  • 1/4 medium onion
  • 1/4 teaspoon ground cumin
  • 1 clove garlic
  • 1 teaspoon sazon seasoning
  • 1/2 cup water
  • OTHER
  • Cooked white rice
  • Hot sauce
  • Sliced avocado
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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