How to Make Frijoles or Frisoles Antioqueños

This post is also available in Spanish

How to Make Frisoles Antioqueños

If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would have a hard time coming up with an answer. However, I am sure Frijoles Antioqueños would be near the top of the list.

How to Make Frisoles Antioqueños

The recipe today is a gorgeous, hearty Colombian bean soup from my hometown of Antioquia, and is known as Frisoles. A mix of delicious beans, green plantains, aliños, carrots, hogao and pork hocks. It’s a perfect fit with the current weather here in the Northeast, somewhere between late summer and fall.

How to Make Frisoles Antioqueños

Traditionally this dish is made with cranberry beans, but you can try pinto beans as well, just stay away from canned beans! This is a recipe where dried beans play a huge role. Frisoles is also the perfect dish for a cool, rainy day, served with a steaming bowl of white rice and avocado.

Buen provecho!

How to Make Frisoles Antioqueños

How to Make Frisoles Antioqueños



(About 8 servings)

  • 1 pound dry cranberry beans or pinto beans, soaked overnight
  • 1 pound of pork hocks
  • 1 green plantain diced
  • 2 large carrots, peeled and cut into pieces
  • 1/2 cup of aliños sauce
  • 1 teaspoons ground cumin
  • 9 cups of water or more if necessary
  • 1/4 cup fresh cilantro
  • 1 cup of hogao (Colombian Creole Sauce)
  • Salt and pepper to taste

How to Make Frisoles Antioqueños


    How to Make Frisoles Antioqueños

  1. Drain the beans and place in a large pot with the pork hocks and water. Place over medium-high heat, bring to a boil, reduce the heat to low and simmer, uncovered, cook for about 20 minutes.
  2. How to Make Frisoles Antioqueños

  3. Add the diced plantain, carrots, aliños and cumin. Cook for about 1 hour. Add the hogao , chopped cilantro and season with salt and pepper. Cook for 15 minutes more or until the beans are tender.
  4. How to Make Frisoles Antioqueños

  5. emove the ham hocks from the soup and set aside until cool enough to handle. Discard the skin and bones and cut the meat into 1/2-inch pieces and set aside.
  6. How to Make Frisoles Antioqueños
    How to Make Frisoles Antioqueños

  7. Remove the carrots from the soup and place in a blender with about 1 cup of the soup. Blend until smooth and return to the bean soup.
  8. How to Make Frisoles Antioqueños

  9. Ladle the soup into bowls, Add pieces of pork hocks and serve immediately with white rice, ají and avocado.
  10. How to Make Frisoles Antioqueños
    How to Make Frisoles Antioqueños

If you like this page, you can say thanks by sharing it


  1. Maria Reid says

    Que felicidad encontrar esta pagina, Yo llevo viviendo 4 anos en USA por que mi esposo es de aqui, y la verdad nunca aprendi a cocinar en Colombia asi que he sobrevivido apunta de hotdogs, cheeseburgers, y steak.(estoy exagerando).
    Finalmente y sin saber queme muchos arroces y sale pollos, ahume agua etc.. pero aprendi a cocinar pollo con arroz en todaas sus variedades.. pero my muy esposo americano se aburrio del pollo con arroz y arroz con pollo.
    Voy a usar muchas de estas recetas! Gracias Gracias!!
    Lo que mas me gusta es que utilizas los ingredientes que uno podria encontrar aqui.
    Thank you so much

  2. Maria Reid says

    So, I told my husband… brace yourself! you will never want to eat another hamburger again.. Erica please don’t ever erase your page, I’m planning my weekly meals from this page. Seriously.

      • Alejandro Zapata says

        No, en Colombia solo los ricos tienen olla a presion. En el campo se hace desde el medio dia y se cocina hasta por la tarde. Lo que sobra se come al desayuno con Arepa y se le llama “re-calentao”. (la version Antioquena de “Refried Beens”). Tambien tomese su tiempo y disfrute la preparacion. Los aromas y prepare los ingredientes a mano, cortando con cuchillo y no en la maquina procesadora. Esto le dara otra textura al plato y los aromas y sabores son extraidos lentamente, combinandose a su tiempo y no prematuramente como en la maquina procesadora.

  3. Cristina says

    I found your site a month ago and I was so excited. I made this recipe today and I can’t wait to eat more. This is delicious and very tasty. :).

  4. Alejandro Zapata says

    Great recipes. I would not recommend brand names to keep it 100% authentic. In addition, Sason Goya has MSG. Not healthy. Don’t get me wrong, I love Goya, just not MSG. Great site…..

  5. says

    Im so glad to have found your wonderful blog! I’m from Sweden and my boyfriend is from Bogota, Colombia and we both really miss the colombian cuisine! (we live in Sweden) I have been trying to find a good recipe for frijoles a long time now, since its one of my favourite dishes, so i was superglad to find this. Thank you!

  6. says

    OMG. I’m from Bogota, but I still love these. I hated them as a kid (I admit) but now that I’m far away I CRAVE them! My mom actually makes thesse with some bacon added. Damn it so good. Love it, I will try to make them!

  7. says

    My husband and I just returned from a month-long trip throughout Colombia. We’ve been craving this bean soup, since we left. This recipe is fairly simple, and delicious!

  8. says

    Hi Erica! Thank you so much for sharing your wonderful recipes! I have been having so much fun trying them out, and I have fallen in love with your frijoles antioquenos! Mmm Mmm! I feel like I’ve been transported to Colombia. I can certainly see why you say those would be high on the list if you had to choose your last meal. I actually have a gluten intolerance, so I am looking forward to trying your pandebono recipe!

  9. Ï says

    Thank you for your wonderful recipes !

    I want to cook this for friends who come from Medellin but I have a doubt : should the pork hocks be salted/cured/smoked or plain/raw ?

    Thanks !

  10. Puaulo Cardona says

    This blog is a really inspiration to try out and share traditional Colombian food. I will be making this on the weekend and planning to invite all my mates over to try out the food I grew up with.

    Thanks for sharing

Leave a Reply

Your email address will not be published.