Antioquian Bean Stew (Cazuela de Frijoles)

Ingredients

• 1 lb beans (soaked overnight)
• 1 green plantain (cut into small cubes)
• 1 carrot (whole for cooking)
• 1 pork trotter (cleaned)
• 1 ramita cilantro (fresh)
• 0.5 panela (chopped)
• oil (as needed for the hogao)
• 1 cup scallions (chopped)
• 1 cup tomato (grated)
• 0.33 tsp cumin (part of the spice teaspoon)
• 0.33 tsp achiote powder (color) (part of the spice teaspoon)
• 0.33 tsp chicken bouillon (powdered or crumbled)
• salt (to taste)
• 1 tbsp tomato sauce (ketchup)
• white rice (for serving)
• avocado (sliced for serving)
• pork cracklings (chicharrones) (for serving)
• sweet plantains (fried for serving)

Steps

1. 1

   In a pressure cooker, add the previously soaked beans along with the diced green plantain.

2. 2

   Add the whole carrot, the pork trotter, and the cilantro sprig to the pot.

3. 3

   Cover with enough water and pressure cook until the beans are soft (approximately 45-60 minutes depending on the pot).

4. 4

   While the beans are cooking, prepare the hogao: in a skillet with oil, sauté the scallions and the grated tomato.

5. 5

   Season the hogao with cumin, achiote powder, chicken bouillon, salt, and the tablespoon of ketchup. Cook over medium heat until well incorporated.

6. 6

   Once the beans are ready, remove the carrot and blend it with a bit of the bean broth. Return this mixture to the pot to thicken the stew.

7. 7

   Add the prepared hogao and the half piece of chopped panela to the bean pot.

8. 8

   Let everything simmer together over low heat for a few minutes so the flavors meld and the broth thickens to your liking.

9. 9

   Serve the stew accompanied by white rice, avocado, pork cracklings, and fried sweet plantains.

Notes

It is essential to soak the beans overnight to reduce cooking time. Blending the cooked carrot is the traditional secret to achieving a thick broth with good color.

Nutrition per serving

• main dish
• colombian
• traditional
• beans
• lunch
• paisa