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How to Make Frisoles Antioqueños

How to Make Frijoles or Frisoles Antioqueños

Erica Dinho
5 from 38 votes
Course Main Course
Cuisine Colombian
Servings 4 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
  • 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, aliuños 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.
Keyword bean soup
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