Colombian Red Beans Frijoles Colombianos
Experience the rich, soulful flavors of *Colombian Red Beans (Frijoles Colombianos)*, a comforting and traditional dish brimming with Latin American heritage. This hearty recipe features creamy red beans—whether cargamanto, cranberry, or red kidney beans—slow-simmered with diced green plantain, tender carrot, and an aromatic base of onions, garlic, and tomatoes. A touch of ground cumin, oregano, and smoky ancho chili powder deepens the flavor, while optional pork belly or bacon adds a savory, indulgent dimension. Finished with a sprinkle of fresh cilantro, this dish is perfect served over fluffy white rice, paired with buttery arepas, or enjoyed on its own as a satisfying meal. Whether you’re looking for an authentic Colombian dinner or a nutritious comfort food, these red beans are sure to delight.
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Recipe Information
Ingredients
- 2 cups dried red beans (cargamanto or cranberry beans, or red kidney beans as a substitute)
- 6 cups water
- 2 tablespoons vegetable oil
- 1 medium white onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium tomatoes, finely chopped
- 0.5 plantain green plantain, peeled and diced
- 1 large carrot, peeled and diced
- 4 ounces pork belly or bacon, chopped (optional)
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 1 teaspoon ancho chili powder or paprika
- 0.5 cup cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the red beans thoroughly under cold water. Place them in a large bowl, cover with water, and soak overnight (about 8-10 hours). If short on time, use the quick soak method by boiling the beans for 5 minutes, then letting them sit for 1 hour.
Drain the soaked beans and place them in a large pot. Add 6 cups of water and bring to a boil over medium-high heat.
While the beans are boiling, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 more minute. Then, stir in the chopped tomatoes and cook until the mixture becomes soft and saucy, about 5-7 minutes.
Add the cooked onion-tomato mixture to the pot with the beans. Stir well to combine.
Add the diced green plantain, carrot, and optional pork belly or bacon to the pot. Reduce the heat to low and simmer uncovered for 90 minutes, or until the beans are tender. Stir occasionally.
During the last 30 minutes of cooking, add the ground cumin, dried oregano, ancho chili powder (or paprika), salt, and black pepper to the pot. Stir well and adjust seasoning as needed.
Once the beans are tender and the flavors are well combined, stir in the chopped cilantro just before serving.
Serve the frijoles Colombianos hot with white rice, avocado, and arepas, or enjoy them as a hearty standalone dish.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 704 mg | 31% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 6.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1324 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
