Colombian Frijoles Antioqueños

Steps

1. 1

   Brown the pork belly

   • Heat 2 tablespoons of vegetable oil in a large heavy pot (5–6 quart) or Dutch oven over medium-high heat.
   • While the oil heats, pat the pork chunks dry with paper towels and season generously on all sides with kosher salt and black pepper.
   • Once the oil is shimmering and just beginning to smoke, add the pork in batches (do not overcrowd the pot—work in 2–3 batches if needed) and cook for 3–4 minutes per side until the surfaces are deep golden brown.
   • Avoid stirring the pieces during the first 2–3 minutes; let them sit to develop color.
   • As each batch finishes, transfer it to a plate using tongs.
   • The entire browning process takes about 15 minutes.

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   Ready when: Pork is deep golden brown on all sides with rendered fat pooled in the pot

   Tip: Do not skip browning—it develops fond (browned bits) that builds the stew's complex, savory foundation. The rendered pork fat also flavors the hogao.

2. 2

   Make the colombian hogao

   • Add the diced onion and minced garlic to the same pot (do not clean it—the fond adds depth).
   • Reduce heat to medium and sauté, stirring often, for 2 minutes until the onion begins to soften and becomes translucent.
   • Add the finely diced tomatoes and chopped cilantro, and continue cooking for 5 minutes more, stirring occasionally, until the tomatoes soften, break down, and become a thick, sauce-like consistency.
   • The mixture should smell deeply aromatic.
   • Stir in the ground cumin and cook for 30 seconds until very fragrant.

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   Ready when: Tomatoes have broken down into a thick, cohesive sauce; mixture is aromatic and darkened

   Tip: This hogao (Colombian sofrito) is the soul of the stew—don't rush it. The flavors need time to marry and deepen.

3. 3

   Add beans and broth, start simmering

   • Return the browned pork to the pot along with any juices that accumulated on the plate.
   • Add the drained and rinsed soaked beans and 6 cups of beef broth.
   • Stir well with a wooden spoon to combine everything and submerge the beans.
   • Increase heat to medium-high and bring to a boil, stirring occasionally, about 3–4 minutes.
   • Once boiling, reduce heat to medium-low, place the lid on the pot, and simmer gently.
   • The liquid should bubble occasionally but not boil hard.
   • Simmer covered for 45 minutes, stirring once or twice, until the beans are nearly tender (they should yield easily to pressure from a spoon) and the pork is very tender when pierced with a fork.

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   Ready when: Beans are nearly tender but not falling apart; pork shreds easily; broth is rich and aromatic

   Tip: Keep the heat at medium-low for a gentle simmer—a hard boil will break beans unevenly and make the stew mushy.

4. 4

   Add plantains and carrots, finish simmering

   • After 45 minutes of simmering, carefully add the peeled, chunked green plantain and the carrot rounds to the pot.
   • Stir gently to submerge the vegetables.
   • Keep the lid on and continue simmering over medium-low heat for 35 more minutes, stirring very gently every 10–12 minutes.
   • The stew is finished when the plantain chunks are very soft and some pieces are starting to break apart into the broth, the carrots are completely tender, the pork is falling-apart tender, and the stew looks thick and creamy from the plantain starch that has released into the liquid.

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   Ready when: Plantain is very soft and partially broken down; carrots are completely tender; stew is thick and creamy, not watery

   Tip: Stir very gently after adding plantains—they break apart easily and partially melting into the broth is expected and desired. It creates the stew's signature creamy texture.

5. 5

   Taste and finish to serve

   • Turn off the heat and let the stew rest for 1 minute.
   • Taste a spoonful of broth and stew.
   • Add kosher salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper, taste, then adjust).
   • The flavors should taste savory and rich, with hints of cilantro and cumin woven through.
   • Ladle into bowls and serve piping hot.
   • Frijoles antioqueños traditionally appears as the centerpiece of a Colombian breakfast plate (comida corriente) alongside white rice, a fried egg, corn arepas, and fresh fruit, but it is equally delicious as a main dish any time of day.

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   Ready when: Flavors are well-balanced and savory; stew is piping hot

   Tip: Taste before adding more salt during browning—you can always add salt at the end, but you cannot remove it.