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Haricots Rouges d'Antioquia

Name: Haricots Rouges d'Antioquia
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: CO
Ingredients: 500g dried red beans (cargamanto or kidney), soaked overnight; 500g pork hock or smoked pork knuckle; 2.5 litres water; 1 green plantain, peeled and grated or cut into small pieces; 1 carrot, grated; 1½ tsp salt; 2 tbsp oil (for the hogao); 4 scallions, finely chopped; 3 tomatoes, finely diced; 2 cloves garlic, minced; ½ tsp ground cumin; ¼ tsp ground achiote (annatto); 2 tbsp chopped coriander

⏱

15m

Prépa

🔥

120m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Haricots rouges mijotés avec jarret de porc, banane plantain et carotte, finis au hogao — le cœur de la bandeja paisa.

#colombian#paisa#beans#pork#plantain#hogao#bandeja-paisa#comfort

Portions

Ingrédients

Nutrition

calories520

protein32g

carbs62g

fat16g

fiber17g

Par portion

Étapes

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Cook the beans

Drain the soaked beans and put them in a large pot with the pork and water. Bring to a boil and simmer, partly covered, for 1½ hours until the beans are tender (or 40 minutes in a pressure cooker).

⏱1:30:00

Add plantain and carrot

Add the plantain, carrot and salt. Simmer for 20 minutes more — the plantain thickens the broth and makes it creamy.

⏱20:00

Make the hogao

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Combine

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Serve

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Cook the beans

Drain the soaked beans and put them in a large pot with the pork and water. Bring to a boil and simmer, partly covered, for 1½ hours until the beans are tender (or 40 minutes in a pressure cooker).

⏱1:30:00

Add plantain and carrot

Add the plantain, carrot and salt. Simmer for 20 minutes more — the plantain thickens the broth and makes it creamy.

⏱20:00

Make the hogao

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Combine

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Antioquia (Medellín)📅 19th century🫘 CO

Beans were the fuel of the arrieros — the muleteers who carried goods across Antioquia's steep mountains in the 1800s. Cooked with pork and plantain, they gave the energy needed for long journeys.

They became the centrepiece of the bandeja paisa, the generous platter of beans, rice, meat, egg, plantain and arepa now considered one of Colombia's national dishes.