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Frijoles Con Chicharron

Frijoles con Chicharron o Garra (Bean Stew with Pork Belly)

Erica Dinho
5 from 29 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 1 pound dried roman or pinto beans soaked overnight
  • 13 cups water plus more as desired
  • 1 ½ pounds pork belly cut into small pieces
  • 1 tablespoon olive oil
  • ½ medium onion chopped
  • 2 garlic cloves crushed
  • 2 scallions finely chopped
  • 1 medium tomato finely chopped
  • 1 green plantain peeled and cut into small chunks
  • 1 large carrot finely chopped
  • salt and pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon color achiote or sazon goya with azafran


  • 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.
  • Add the pork belly, stir and cook for 2 minutes more. Add the beans, carrots, cumin, color and water. Bring to a boil. Then cover the pot and reduce the heat to medium- low and cook for about 1 hour.
  • Add the plantains 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 serve.
Keyword bean soup
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