Fríjoles Rojos: Traditional Colombian Red Bean Stew
Fríjoles Rojos are a rich, comforting, and deeply traditional Colombian red bean stew. While every household has its own version, this specific recipe uses pork trotters and bacon to create an incredibly thick, flavorful, and hearty broth that forms the backbone of some of the country’s most famous meals.
The secret to this 1-hour and 35-minute recipe (using a pressure cooker) is the overnight soak of the beans and the late addition of grated carrots, chopped green plantain, and hogao (Colombian tomato and onion sauce). These final ingredients act as natural thickeners, giving the stew its signature velvety texture.
Fríjoles Rojos (Colombian Red Bean Stew)
The ultimate Colombian comfort food! Large red beans slow-cooked with pork trotters, bacon, and thickened with green plantain and hogao.
Ingredients
- 12 cups Water
- 1 lb Large red beans
- 1/2 lb Carrots Grated
- 1 Green plantain
- 1 cup Hogao Colombian tomato and scallion sauce
- 1/2 lb Bacon or pork skin Tocino o garra, chopped
- 1/2 lb Pork trotters Pezuñas o paticas de puerco, chopped
- Salt to taste
- Black pepper to taste Optional
Instructions
- Soak the beans: The day before cooking, place the red beans in a large bowl of water and let them soak overnight to soften. The next day, discard the water and carefully remove any beans that are floating on the surface.
- Prep the pork: Wash the pork trotters thoroughly and cut them into smaller, manageable chunks.
- Cook the base: Place the soaked beans into a pot with enough water to cover them completely. Add the chopped bacon (or pork skin), the pork trotters, salt, and pepper to taste. If you are using a pressure cooker, cook them for exactly 45 minutes. (Chef's Hack: If using a standard pot, you must boil them over medium heat for 2 to 3 hours until tender).
- Thicken and flavor: Once the beans and pork are completely tender, add the finely chopped green plantain, the grated carrots, and the cup of hogao. Mix everything very well and let it cook uncovered for about 10 minutes until the plantain softens and the stew thickens beautifully.
- Serve: Remove from the heat and enjoy this spectacular, comforting dish!
Notes
- Endless Variations: There is a massive variety of red bean recipes across the country. Some cooks prepare the hogao base from the very beginning, some prefer sweet ripe plantains over green ones, and others completely omit the pork trotters. It is a highly customizable dish based on personal taste!
- Linguistic Quirk: In several regions of Colombia, particularly in the Antioquia and Coffee Axis areas, these beans are colloquially referred to as “frisoles“.
- The Ultimate Pairings: Traditionally, this rich stew is served accompanied by white rice, crispy patacones, fresh avocado, and a fried egg. More importantly, these exact beans are the absolute star component of the world-famous, monumental Bandeja Paisa!
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