Frisoles Antioqueños

Antioqueño Red Beans

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These are the famous beans of my mother-in-law’s town. They use cargamanto beans*, which are brownish spotted beans, and pork. Red kidney beans can also be used. People in Antioquia used to have these beans every night as a side dish to every meal.


  • 1 pound red beans (about cups)
  • 1 pound piece of pork bone or tail


  • 3 tablespoons oil
  • cups sliced green onions*
  • cups peeled and diced tomatoes
  • ½ teaspoon ground cumin*
  • ¼ teaspoon salt
  • 2 chicken bouillon cubes
  • ¼ cup minced cilantro


  1. Wash the beans with plenty of water, and soak covered with water overnight.
  2. Drain the beans and discard the soaking water. Place the beans, the pork bone, and 4 cups of fresh water in a pressure cooker and cook for 30 minutes. You can also cook the beans in a regular pot for 2½ hours, until soft but not cracked or mushy. The beans should be soft but not too soft since they must still cook with the guiso. Uncover the pressure cooker; from now on you will use it as a regular pot for this recipe.
  3. While the beans cook, MAKE THE GUISO: place the oil, green onions, tomatoes, cumin, and salt in a medium sauté pan and cook over medium-low heat for 12 to 15 minutes.
  4. Add the guiso and the chicken bouillon cube to the beans, and cook over medium-low heat until the beans have softened completely without loosing their shape, about 45 minutes to one hour.
  5. Taste for salt. Add the cilantro and cook for 2 minutes more. Serve.