How to Make Frijoles or Frisoles Antioqueños
- 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
- ½ cup of aliños sauce
- 1 teaspoons ground cumin
- 9 cups of water or more if necessary
- ¼ cup fresh cilantro
- 1 cup of hogao Colombian Creole Sauce
- Salt and pepper to taste
- 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.
- 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.
- Remove the ham hocks from the soup and set aside until cool enough to handle. Discard the skin and bones and cut the meat into ½-inch pieces and set aside.
- 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.
- Ladle the soup into bowls, Add pieces of pork hocks and serve immediately with white rice, ají and avocado.
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.
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.
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.