BEANS

Discover the authentic culinary tradition of Colombia with our selection of Antioquian Beans. Sourced directly from the fertile lands of the region, we bring you a variety of beans that are the very soul of local gastronomy. Enjoy the creamy texture and characteristic flavor of the Bola Roja (Red Ball) beans, the unrivaled richness of the Cargamanto Rojo (Red Cargamanto), and the versatility of the Cargamanto Blanco (White Cargamanto). Each type of bean is carefully grown to ensure you bring the genuine flavor and quality that distinguish a typical Antioquian dish to your table. With our beans, you can prepare everything from the classic "bandeja paisa" to your most creative recipes, always keeping the essence of Colombian cuisine alive.

MD Cargamanto Beans MD Cargamanto Beans
MD Cargamanto Beans

12 x 20.5oz (580g) ITEM CODE GMD1119

White Cranberry Beans White Cranberry Beans
White Cranberry Beans

x 50 libra ITEM CODE GDD1113

Dark Red Beans Dark Red Beans
Dark Red Beans

24 x 14oz (397g) ITEM CODE GDD1111

Dinas Bola Roja Beans Dinas Bola Roja Beans
Dinas Bola Roja Beans

x 50 libra ITEM CODE GDD1115

Red Cranberry Beans Red Cranberry Beans
Red Cranberry Beans

24 x 14oz (397g) ITEM CODE GDD1109

White Cranberry Beans White Cranberry Beans
White Cranberry Beans

24 x 14oz (397g) ITEM CODE GDD1110

Red Cranberry Beans Red Cranberry Beans
Red Cranberry Beans

x 50 libra ITEM CODE GDD1112

Colombian Beans

INGREDIENTS

Beans (red kidney beans) - 600g

  1. Pork trotters - 1

  2. Plantain - 1

  3. Carrots - 4

  4. Ground cumin - 1 teaspoon

  5. Fresh cilantro

  6. Salt

  7. Tomato (for the hogao) - 3

  8. Small onion (for the hogao) - 1

  9. Garlic clove (for the hogao) - 1

  10. Extra virgin olive oil (for the hogao) - 45ml

  11. Ground cumin - 1 teaspoon

  12. Salt

  13. Ground black pepper

PREPARATION

First, we'll introduce the beans—I used red ones—into a large container. Cover them with plenty of water and let them soak for a minimum of eight hours. It's a good idea to do this before you go to bed so they're ready the next day, and you can start the recipe.

Drain the beans and place them in a large pot. You can use a pressure cooker or a conventional pot, but the pressure cooker will save you a lot of time and energy, which is what I've opted for.

Add the well-washed pork trotter to the pot and cover everything with plenty of water (three to four fingers above the level of the beans). Heat it until it starts to boil, then lower the heat to medium-low. This makes it easier to skim off the impurities that the pork releases.

At the same time, prepare the hogao. Finely chop the garlic and onion and grate the tomatoes. Sauté the garlic for a couple of minutes in a pan with olive oil, then add the onion and a pinch of salt. When the onion is tender, add the tomato and cumin. Simmer for 15 minutes, or until there is no water left. Season with salt and pepper, then set aside.

Cooking the Beans

By now, the water in the pot with the beans should be clear of impurities. At this point, you can add the peeled and chopped carrots and plantain, four tablespoons of the hogao, and the cumin. Close the pot, set the valve to position 2, and cook for 20 minutes. If you're using a conventional pot, this can take up to two and a half hours.

Wait for the pot to depressurize before you open it. Then, remove the pork trotter—you can debone it and save the meat to add to the beans when serving. Take out the carrots and plantain, blend them with a little of the cooking liquid, and return the purée to the pot.

Serving

Give the beans one last simmer before finely chopping fresh cilantro, to taste, and adding it to the pot. Serve the Colombian beans with sliced avocado and more chopped cilantro on top. You can also make patacones and add them to the dish if you like. Enjoy!

https://www.directoalpaladar.com/recetas-de-legumbres/frijoles-colombianos-cremoso-plato-cuchara-tradicional-muy-facil-repleto-sabor