There are many ways to make Colombian Beans. This is my grandmother's recipe and one of my favorite dishes.
This Colombian Style Beans (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.
How to Serve this Dish
We serve this Colombian Style Beans recipe 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.
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. Be sure to place the dried beans in water overnight to make them softer.
Ingredients You'll Need
Find the complete printable recipe card below with directions.
Beans: To make Colombian Style Beans in the United States you can use pinto or cranberry beans. In Colombia we use frijoles cargamanto.
Pork Hocks: Pezuña is a popular meat to make this recipe, but you can use pork ribs if you prefer.
Water: You can add more water if you like your beans with more liquid.
Carrots: Give a sweetness and delicious flavor to the dish.
Green plantain: This an essential ingredient to this recipe.
Onions and Scallions: i love the extra flavor of mixing onions and scallions to make the guiso.
Tomatoes: Use ripe tomatoes for extra flavor.
Garlic: It's a wonderful way to add flavor to this dish.
Oil: To make the guiso I recommend using vegetable or canola oil.
Spices: Salt and ground cumin. You can also add paprika if you want.
Cilantro: I love adding cilantro to my dishes, but you can replace it with parsley if you prefer.
How do I store leftovers?
Store the leftover beans in an airtight container for up to 5 days in the fridge.
To freeze this dish, transfer it to a freezer-safe container and freeze it for up to 1 month. Let thaw in the fridge overnight before you reheat it.
Reheat it over the stove over medium heat and frequently stir until the beans are warmed through or in the microwave for about 4 minutes.
More Beans Recipes to Try:
Colombian-Style Beans Recipe
Ingredients
- 3 cups cranberry or pinto beans
- 1 pound pork hocks
- 6 cups water
- 1 cup shredded carrots
- ½ teaspoon salt or to your taste
- 1 green plantain, peeled and cut into ¼- inch
Guiso:
- ½ cup chopped onions
- 2 cups diced tomatoes
- ¼ cup chopped scallions
- 3 tablespoons vegetable or canola oil
- ¼ teaspoon salt
- 2 garlic cloves, minced
- ¼ cup chopped cilantro
- ¼ teaspoon ground cumin
Instructions
- Directions for Pot:
- Soak beans overnight in cold water. Drain the beans and place in a large pot and add the water, ½ of the guiso 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.
Guiso:
- In a large skillet, heat the oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
- When the beans are almost tender, add the rest of the guiso, plantains, carrots and salt. Cover and cook for another 30 minutes or until the beans are fully cooked. (Add additional water as necessary).
- Directions for Slow Cooker:
- Use the same ingredients except use just 4 cups water instead of 6.
- Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water, ½ of the guiso and pork hocks and cook on high for about 2 hours.
- Follow step 2 in the regular pot recipe.
- Add the rest of the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
Sindy
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.
Donald case
great dishes my wife is from Cali Colombia,I cook these for her and she loves them
Ed
We found those beans in Walmart.
maritza
Cargamantos are called cranberry beans and you can find them at any gourtmet store like William sonoma or any other supermarket.
Nicole
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!
Andy
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.
Javier
Andy, It seems to me you are a great enthusiast and you enjoyed trying this recipe. I encourage you to look for all the ingredients in the original recipe and you will be even more delighted: Plantains and carrots make a mild kick to it and the big cargamanto beans make a big difference in texture and appearance. I always pre-soak the cargamantos as it make the beans softer in texture, bigger in size and they absorb the flavor deeper, just make sure you have double or triple the water then the beans as they absorb a lot. I can assure you will enjoy looking for the ingredients the day before, soaking the beans (my children love to see them before and after the soak) and then cooking them next day, as the process is very rewarding and the anticipation of everything is fantastic for the rest of your family or friends. My wife is american, my children were born in Switzerland and they all go crazy buying the ingredients with me the day before and around the kitchen when I am checking on the ingredients for any ANY colombia recipe like this or Cazuela de Camarones, Arroz con Coco or Ajiaco. Enjoy...!
Ed
Talk about comfort food and easy to make. Love this recipe.
Margarita
What other meats can I substitute the hocks for?thank u!ncant wait to make these for my Colombian hottie!n
Maribel
I used pork belly. You could also sub out with bacon too.
Cam
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!
vicente Perez
El agua debe cubrir los frijoles pero no mucho mas. Cuando esten cocinados si hay mucha agua deje cocinando hasta el espesor deseado. El platano verde no se corta sino que con los dedos se va partiendo para que el almidon espese el frijol
Jenn
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?
Erica
Jenn- I prefer dried beans!!!
Maria
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!
Anonymous
I made these beans and they were wonderful! They taste like home(Colombia). Great beans. Thank you!
john
Erica.thanks for the recipes.I found frijoles cargamanto at publixs thanks again.john
Paula
First time I find a recepie as close as my mom makes it back home.
Can't wait to make it.
Great, reliable source 🙂
Tim
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.
Sandra
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!
Erica
Sandra- I buy frijoles cargamanto or pinto beans and tocino in a Latin supermarket. You can find tocino in Asian markets too.
Sara Meira
Hola Erica,
I love this blog! I'm so glad i found it. I'm colombian jewess married with a jewish American guy and he loves everything I've made from this blog. We live in NYC, Brooklyn, and my question is, where in NYC we're most prone to get colombian ingredients like guascas, guanabanas, raw ingredients to make our colombian recipes? Someone mentioned queens and if so, any particular store or supermarket?
Erica Dinho
Hola Sara,
I don't live in NY, but maybe one of my readers can help you. You can look at Latin markets in NY.
Yolanda
Hola, Sara
Mi carniceria favorita es Carniceria Las Americas..en la 45-52 46 Street Woodside, NY ..No es solo carniceria tambien tienen otros productos Latinos.
Suerte,
Yolanda
teresa
Any where in jackson heights queens...that where the Colombians are most. Enjoy...7 train junction blvd
Nancy
Yo compro los frijoles Cargamanto rojos o pintos en supermercados gringos y latinos.busca en la sección de los frijoles. Normalmente tienes que mirar muy bien ,siempre tienen pocas bolsas,son más caros ....
Vivo en Tampa, Fl.
John C Pradlik
Can I make the beans the day before and eat them back up?
Cristina
Jackson Heights or basically anywhere in Queens. Western Beef is the massive Latin -Ethnic Market but any Keyfood will have what you need.
Anonymous
Queens on 82nd st of 7 train stop most of the supermarket around there carry colombian ingredient .
Felipe
Queens
Anonymous
Ahora hay muchos supermercados en usa aquí en Virginia se consigue de todo !
A
We found our on Amazon!
Margie
Hiii. Try buying chicharon at aisan markets or dominican places
Erica
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.
Maribel
I made mine in th pressure cooker today. Came out delicious!! The plantains simmered with the lid off at the end for about 10mins. I personally add the cilantro and scallions separate from the guiso. My grandmother taught me to mix them with some vinegar,fresh lime juice, and a few dashes of hot sauce. This makes for a garnish that I use for the beans when serving.
Sonia Paz
Are we still soaking the beans over night when using a pressure cooker?
Erica Dinho
Yes
Paula
When making the guiso are you supposed to mash the tomatoes?
vicente Perez
cortelos menudito . no tiene que aplastarllos
Ruth
Yes, you are writing for the States, we have pressure
Cookers
Marissa
How can I cook beans Colombian style on a crock pot?
Erica Dinho
yes
Susan Cuellar
Thank you, Erica. My hubby found them on the IT for me. It has been about a year since I've made them, couldn't find my brief notes. He is Colombian, living here in Australia for some 52 yrs. We have travelled to Colombia 4 times spending 3 months at a time. We have had Bandeja Paisa many times as well as other typical dishes. Only thing we do differently is the plantains. Cut in chunks and flattened, then fried. So very yummy. Thanks for your clear directions. We are having a belated Colombian Independence Day meal with family and my son's God parents. He is from Bogota and she is from Medellin.. I actually forgot about the Giso. I have to do that before lunch
Thanks again. Susan
Margaret
Hi Erica, Love all your recipes. I have a question how do you cook the frijoles on a pressure cooker?
Desire Visser
How do you serve it?
Jacinta
Hi Erica, love this recipe - is there a way to make Colombian beans vegetarian? 🙂 Also I can't get plantain in Australia, something I can use as a substitute?
vicente perez
papatoes. it will give consistencia a los frijoles . No tiene que echarle carne para que esten buenos