Frijoles Colombianos (Colombian-Style Beans)

by Erica Dinho on March 14, 2009

This post is also available in Spanish

Frijoles Colombianos

Frijoles Paisas o Antioqueños is a common dish from the Antioquia region. I’ve eaten it all of my life and it is definitely one of my favorite dishes. Few meals are as truly Colombian as this. We serve it over rice or as part of our famous Colombian dish “Bandeja Paisa” which is a huge meal including, paisa pinto beans, white rice, ripe plantain, Colombian chorizo, avocado, chicharron (pork fritters), ground beef and fried egg.

Como hacer Frijoles Colombianos

These Frijoles Colombianos are served in most casual Colombian restaurants around the world. If you are on a diet, this is the best reason to break it. In this post, I included directions to make the recipe in a regular pot or in a slow cooker. Buen provecho

Receta de frijoles Colombianos

frijoles Antioqueños




  • 3 cups cranberry or pinto beans
  • ½ pound pork hocks
  • 6 cups water
  • 1 cup shredded carrots
  • ½ teaspoon salt
  • ½ green plantain, cuted into ¼- inch


1 tablespoon chopped onions
2 cups diced tomatoes
¼ cup chopped scallions
3 tablespoon vegetable oil
¼ teaspoon salt
1 clove garlic, minced
¼ cup chopped cilantro
¼ teaspoon ground cumin

Frijoles Cargamanto

Receta de Frijoles Colombianos


  1. Regular Pot: Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
  2. When the beans are cooking, prepare the guiso. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
  3. When the beans are almost tender, add the guiso, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
  4. Directions for the slow cooker, use the same ingredients except use just 4 cups water instead of 6.
  5. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
  6. Follow step 2 in the regular pot recipe.
  7. Add the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
  8. Recetas Colombianas-Frijoles

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{ 21 comments… read them below or add one }

1 Margaret October 28, 2009 at 9:28 PM

Hi Erica, Love all your recipes. I have a question how do you cook the frijoles on a pressure cooker?


2 Erica October 29, 2009 at 10:08 AM

Hi Margaret,

Place all the ingredients in the pressure Cooker,except the plantains and cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, following the manufacturer’s directions. Add the plantains, simmer them with the lid off until tender.


3 Sandra January 10, 2010 at 10:54 AM

Hi Erica, I am from Medellin and been in the US for some time. My family loves this dish but I cannot find the beans like the ones from home. Most pinto beans are too small and don’t have the same flavor. Any suggestions? Also, would love to find chicharron to cook but can’t find it either. Thanks in advance!


4 Erica January 10, 2010 at 4:18 PM

Sandra- I buy frijoles cargamanto or pinto beans and tocino in a Latin supermarket. You can find tocino in Asian markets too.


5 Tim March 8, 2010 at 10:25 AM

This dish was perfect!!!! I made it for my Colombian wife and she loved it. Thank you very much for sharing all these fantastic Colombian dishes.


6 Paula March 23, 2010 at 3:05 AM

First time I find a recepie as close as my mom makes it back home.
Can’t wait to make it.
Great, reliable source :)


7 john May 8, 2010 at 7:13 PM

Erica.thanks for the recipes.I found frijoles cargamanto at publixs thanks again.john


8 Anonymous May 15, 2010 at 2:33 PM

I made these beans and they were wonderful! They taste like home(Colombia). Great beans. Thank you!


9 Maria May 27, 2010 at 1:15 PM

These beans are like my mom’s. I was missing all these dishes. Colombian food is the best. They were perfect and I am going to make them again!


10 Jenn June 24, 2010 at 1:58 PM

Hi! I’ve been trying to find a good recipe for white rice and beans but I’m not sure which beans to get. Do I need to buy dry beans or canned? and which is better if it doesn’t matter?


11 Erica June 24, 2010 at 2:04 PM

Jenn- I prefer dried beans!!!


12 Cam February 25, 2011 at 5:37 PM

Hi Erica!

I attempted to make the beans but they didn’t turn out. They were almost like a stew and not watery like they were supposed to be. Are you supposed to cut the pork hocks and eat them as part of the dish? If not, at what point do you disgard them from the dish? I found that they made a foam in the liquid…are you supposed to scoop that out? Do you drain the liquid from the beans before adding the guiso? I would like to try the recipe again because it smells good but didn’t look very appetizing like your picture!


13 Margarita April 4, 2011 at 1:50 AM

What other meats can I substitute the hocks for?thank u!ncant wait to make these for my Colombian hottie!n


14 Andy May 17, 2011 at 8:08 PM

Excellent recipe. As good as the real stuff from las abuelas!!

I made a few modifications:

1. I replaced meat with a previously browned (on skillet a few min each side) sweet italian sausage (nothing else in my fridge).

2. Didn’t soak them overnight (I didn’t have time for it)

3. Blended the guiso ingredients (I am admit it, got lazy on this one) and cooked as directed. Flavor is the same, consistency a little different.

4. I used slow cooker and without pre-soaking. I added 4 cups of water to a pound of washed beans (no pinto beans, only had small red beans), added the guiso once done, and put it down for 7 hours on high.

5. Skipped the carrot and plaintain (I didn’t have any).

Even with mods above for reasons above :), it turn out great!!! Please, do keep putting in slow cooker options.


15 Nicole July 9, 2011 at 2:16 PM

Planning on getting dried beans but I already have cans of beans to use up that are unseasoned and have no additives other than some sea salt as a preservative. What are your suggestions on altering for that as far as amount used and ammount of spices, changes in cooking time, etc? Thank you!


16 maritza January 15, 2012 at 10:40 AM

Cargamantos are called cranberry beans and you can find them at any gourtmet store like William sonoma or any other supermarket.


17 Donald case February 5, 2012 at 8:56 PM

great dishes my wife is from Cali Colombia,I cook these for her and she loves them


18 Sindy August 27, 2012 at 11:03 AM

Theses Friojles came out great. I did need to add a little more salt and I had some trigisal so I added a little of that as well. Once served I added some Aji picante to it and it brought the dish together.


19 Adriana February 19, 2013 at 12:00 AM

Great authentic Colombian flavor. Be sure to shred meat from ham hock into the beans. Have grated panela (natural brown sugar) to go with chicharron, fried sweet plantains ad avocado.

Beware cooking times. I cooked mine for only 1 1/2 hours on the stove and they were close to mushy. I checked instructions on a Goya bag and they call for 1 hour and 20 minutes.

I got cranberry beans at an Amish store in Blue Ridge, Ga. Then found Goya brand Cargamentos , 2 types, light and dark red at Buford Farmers Market in Atlanta.


20 Jasmine July 14, 2014 at 3:24 PM

What can you use instead of pork ?


21 Erica Dinho July 14, 2014 at 6:33 PM

Beef or just beef or vegetable stock for a vegetarian version.


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