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    My Colombian Recipes » Recipes » Main Dishes » Stews » Cazuelita De Frijoles (colombian Beans Cazuela)

    Cazuelita de Frijoles (Colombian Beans Cazuela)

    Oct 6, 2018 · Modified: Jul 14, 2021 by Erica Dinho · 9 Comments

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    Cazuelita de Frijoles (Colombian Beans Cazuela)Pin

    Beans were a big part of my diet growing up in Colombia. At least three times a week we’d have beans for breakfast, lunch or dinner. Sometimes red beans and sometimes white beans, but our staple was Frijoles Antioqueños.

    My mom would soak them overnight and cook them in the pressure cooker with Colombian aliños sauce and pork hocks, which gave her beans their fantastic flavor.

    Frijoles Antioqueños are still one of my favorite meals, especially with a side of white rice that will not only soak up the liquid, but paired with the beans, they make a complete meal.

    I love making a pot of Frijoles Antioqueños on weekends, which makes for a satisfying Saturday or Sunday dinner. These beans make great leftovers for easy lunches or quick mid-week dinners, especially since these beans are even better the next day. This Cazuelita de Frijoles is very popular in restaurants in Colombia and is one of my favorite ways to use leftover beans. This dish is absolutely delicious!

    Buen provecho!

    Cazuelita de Frijoles (Colombian Beans Cazuela)Pin

    Cazuelita de Frijoles (Colombian Beans Cazuela)

    Erica Dinho
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 6 servings

    Ingredients
     

    • 1 Recipe frijoles Antioqueños (Antioqueño beans)
    • 1 1 Recipe white rice (arroz blanco)
    • 2 fried large chicharrones (fried pork belly), diced
    • 3 cooked Chorizos, sliced
    • 2 ripe plantains, diced and cooked
    • 1 recipe Hogao
    • 2 avocados, diced
    • Small arepas to serve

    Instructions
     

    • Prepare the beans and hogao one day ahead and keep in the refrigerator.
    • When you are going to serve the cazuelita, heat the beans and and hogao. Make the chicharrones. Cook the white rice, chorizos and plantains.
    • To serve, divide the beans among 6 cazuelitas, or deep soup bowls, and top with rice. Place the rest of the ingredients on top as desired.
    • Bring the hogao in a serving dish to the table to be used as a topping to the beans.
    Keyword cazuelita
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Cazuelita de Frijoles (Colombian Beans Cazuela)Pin

    Cazuelita de Frijoles (Colombian Beans Cazuela)Pin

    More Main Dishes Recipes

    Chicharrón De Pescado Con Ají De Mango (Fish Fritters With Mango Sauce)Salmon With Chimichurri SauceShrimp With Creamy Cilantro SauceArroz Mixto Colombiano (Colombian-Style Seafood, Chicken And Pork Rice)Pork Tacos With Mango-Avocado Salsa
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Ivy

      October 06, 2013 at 9:00 am

      The dish looks delicious just looking at it. Although some of the ingredients are not available in Greece, but I would gladly eat it 🙂

      Reply
    2. Angie@Angie's Recipes

      October 06, 2013 at 9:51 am

      A hearty and delicious bean recipe, Erica.

      Reply
    3. Alan Bowman

      October 06, 2013 at 12:04 pm

      We love Frijoles Antioqueños, in fact it was one of the first meals I had in Colombia. We still have them here in Spain although we usually grill the chicharones to reduce the fat content. I'm surprised you use ripe platano which we use sliced and fried as a dessert. We always use green platano and do not add any form of meat so that it can be used as a vegetarian dish. One problem we have is getting the best beans (the large Antioqueño ones) so tend to have to make do with the Spanish alubias rojas

      Reply
    4. Belinda @zomppa

      October 06, 2013 at 8:28 pm

      I'm pretty sure this wouldn't make it through more than one sitting with me.

      Reply
      • Rodrigo Catano

        May 08, 2019 at 1:03 pm

        LOL same here

        Reply
    5. Evelyne@cheapethniceatz

      October 07, 2013 at 2:35 pm

      Wow so much going on here, love the bringing together of all these dish into one presentation. So varied and hardy.

      Reply
    6. grace

      October 09, 2013 at 4:26 am

      that's an absolute bowlful of goodness--i can see why this is a favorite!

      Reply
    7. Tom

      October 06, 2018 at 7:31 pm

      Aye! Dios mio! Ahorra tengo hambre!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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