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Estofado De Frijoles Con Carne

Beans and Beef Stew (Estofado de Frijoles y Carne)

Erica Dinho
5 from 22 votes
Course Main dish
Cuisine Colombian
Servings 4 servings


  • 1 pound dry red pinto or canary beans, rinsed and picked over
  • 4 cups water
  • 2 pounds beef for stew cut into chunks
  • ½ cup grated carrot
  • 1 large green plantain peeled and diced
  • ½ teaspoon ground cumin
  • 1 cup chopped onion
  • 1 garlic clove
  • 1 scallion
  • ½ cup red bell pepper
  • Salt and pepper
  • ½ cup chopped fresh cilantro


  • Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker.
  • Place the onions, garlic, scallion and red bell pepper in the food processor.
  • Add the beef to slow cooker with beans and pour in water. Add the chopped vegetables, grated carrot and ground cumin. Stir well.
  • Cover the pot and cook on high for 5 hours or until the beans are tender.
  • Add the plantain, season with salt and pepper and cook for 30 minutes more.
  • Add chopped cilantro and serve with white rice and hogao.
  • If using a normal pot: Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water, beef, chopped vegetables, carrots and cumin. 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.
  • When the beans are almost tender, add the plantains, salt and pepper. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
  • Add chopped cilantro and serve.
Keyword bean stew, beans recipe
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