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Canary Beans With Meatballs

Canary Bean Stew with Meatballs ( Frijoles Canarios con Albondigas)

Erica Dinho
5 from 36 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 pound dried canary beans
  • 2 large carrots peeled and sliced
  • 1 teaspoon ground cumin
  • ½ teaspoon color achiote or sazon Goya with azafran
  • 1 to mato chopped
  • 1 garlic chopped
  • ½ cup chopped onion
  • 1 scallion chopped
  • 12 cups water
  • 1 large potato peeled and diced
  • Salt and pepper
  • cup fresh cilantro
  • ½ pound ground pork
  • ½ pound ground beef
  • cup masarepa
  • ¼ cup water
  • salt and pepper
  • ¼ teaspoon ground cumin


  • In a large pot, heat the oil over medium heat. Then add the onions and cook for 3 to 4 minutes or until the onions are translucent. Add the tomatoes, garlic, scallions and cook for another 3 minutes.
  • To make the meatballs: In a medium bowl, combine all the meatball ingredients and using your hands, mix well until combined. Divide meat mixture equally into equal portions and roll into balls with your hands. Place in a plate and set aside.
  • Add the beans, carrots, cumin, color and water to the pot. Bring to a boil. Then cover the pot and reduce the heat to medium- low and cook for about 1 hour.
  • Add the meatballs and potatoes and cook for 45 minutes to 1 hour or until the beans are cooked. (Add additional water, as necessary.) Add salt and pepper, stir and sprinkle fresh cilantro and serve.
Keyword bean stew
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