This Cazuelita de Frijoles is very popular in restaurants in Colombia and is one of my favorite ways to use leftover beans. This dish is absolutely delicious!
Beans were a big part of my diet growing up in Colombia. At least three times a week we’d have beans for breakfast, lunch or dinner. Sometimes red beans and sometimes white beans, but our staple was Frijoles Antioqueños. My mom would soak them overnight and cook them in the pressure cooker with Colombian aliños sauce and pork hocks, which gave her beans their fantastic flavor.
Frijoles Antioqueños are still one of my favorite meals, especially with a side of white rice that will not only soak up the liquid, but paired with the beans, they make a complete meal. I love making a pot of beans on weekends, which makes for a satisfying Saturday or Sunday dinner. They make great leftovers for easy lunches or quick mid-week dinners, especially since these beans are even better the next day.
What do You Need to Make Cazuelita de Frijoles
Beans: You'll need to make my frijoles Antioqueños recipe. This can be made a couple of days before serving the cazuela.
Rice: Here is my simple recipe to make white rice (arroz blanco).
Pork Belly: I like to use my recipe for chicharrones (fried pork belly to my cazuelita
Chorizos:I like to use Colombian chorizos for this dish, I usually find them in my local latin food market.
Plantains: You can use my recipe for ripe plantains.
Creole Sauce: Here is my simple recipe for Hogao, a Colombian creole sauce.
Avocados: I love the texture of avocados and they are a must for a cazuelita.
Arepas: I like to use Small arepas to serve this cazuelita de frijoles.
How to Make Cazuelita de Frijoles
- Prepare the beans and hogao one day ahead and keep in the refrigerator.
- When you are going to serve the cazuelita, heat the beans and and hogao. Make the chicharrones. Cook the white rice, chorizos and plantains.
- To serve, divide the beans among 6 cazuelitas, or deep soup bowls, and top with rice. Place the rest of the ingredients on top as desired.
- Bring the hogao in a serving dish to the table to be used as a topping to the beans
Cazuelita de Frijoles (Colombian Beans Cazuela) Recipe
Ingredients
- 1 Recipe frijoles Antioqueños (Antioqueño beans)
- 1 Recipe white rice (arroz blanco)
- 2 fried large chicharrones (fried pork belly), diced
- 3 cooked Chorizos, sliced
- 2 ripe plantains, diced and cooked
- 1 recipe Hogao
- 2 avocados, diced
- Small arepas to serve
Instructions
- Prepare the beans and hogao one day ahead and keep in the refrigerator.
- When you are going to serve the cazuelita, heat the beans and and hogao. Make the chicharrones. Cook the white rice, chorizos and plantains.
- To serve, divide the beans among 6 cazuelitas, or deep soup bowls, and top with rice. Place the rest of the ingredients on top as desired.
- Bring the hogao in a serving dish to the table to be used as a topping to the beans.
Ivy
The dish looks delicious just looking at it. Although some of the ingredients are not available in Greece, but I would gladly eat it 🙂
Angie@Angie's Recipes
A hearty and delicious bean recipe, Erica.
Alan Bowman
We love Frijoles Antioqueños, in fact it was one of the first meals I had in Colombia. We still have them here in Spain although we usually grill the chicharones to reduce the fat content. I'm surprised you use ripe platano which we use sliced and fried as a dessert. We always use green platano and do not add any form of meat so that it can be used as a vegetarian dish. One problem we have is getting the best beans (the large Antioqueño ones) so tend to have to make do with the Spanish alubias rojas
Belinda @zomppa
I'm pretty sure this wouldn't make it through more than one sitting with me.
Rodrigo Catano
LOL same here
Evelyne@cheapethniceatz
Wow so much going on here, love the bringing together of all these dish into one presentation. So varied and hardy.
grace
that's an absolute bowlful of goodness--i can see why this is a favorite!
Tom
Aye! Dios mio! Ahorra tengo hambre!