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Frisoles Con Col

Frijoles con Coles (Bean Soup with Collard Greens)

Erica Dinho
5 from 14 votes


  • 1 pounds dry beans pinto or cranberry, soaked overnight
  • 1 pound pork meat diced
  • 1 tablespoon vegetable oil
  • 1 white onion diced
  • 4 garlic cloves minced
  • 2 scallions diced
  • 1 cup of diced tomatoes
  • 1 teaspoon achiote powder
  • 2 teaspoons ground cumin
  • 1 green plantain peeled and diced
  • 5 collard greens cut into bite-sized pieces
  • 12 cups water
  • ΒΌ cup finely chopped cilantro
  • Salt and pepper to taste


  • Heat the oil over medium heat in a pot, add the onions, scallions and garlic, cook for about 3 minutes.
  • Add the pork, diced tomatoes, achiote powder and ground cumin, water, salt and pepper. Cook for another 5 minutes, stirring occasionally.
  • Add the water and bring to a boil. Add the beans, pork and simmer for about 1 hour. Add the plantains and collard greens and cook for 30 minutes more.
  • Add the chopped cilantro and serve with white rice.
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