Entree: Colombia – Antioquia – Frijoles Antioqueños (Hearty Antioquian red bean stew with pork, chorizo, and a garlicky tomato-onion sofrito)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 cups (400 g) dried red beans
- 10 cups (2.4 L) water
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) chorizo, sliced
- 6 oz (170 g) chicharrón or pork rind, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 1 cup (150 g) chopped
- 2 medium tomatoes, about 1½ cups (300 g) chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken or pork stock
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (2.5 g) freshly ground black pepper
- ¼ cup (15 g) chopped fresh cilantro
- 1 tbsp (15 ml) white vinegar or lime juice

Instructions

1. Rinse the dried beans and remove any debris. Place beans in a large bowl, cover with cold water, and soak at least 8 hours or overnight; drain and set aside.
2. In a large heavy pot or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat. Brown the pork shoulder cubes in batches until nicely seared, about 6–8 minutes per batch; transfer pork to a plate.
3. Add remaining 1 tbsp (15 ml) oil to the pot and sauté the chopped onion until translucent, about 5 minutes. Add garlic and sauté 1 minute more.
4. Stir in chopped tomatoes and cook until they break down, about 6–8 minutes, forming a simple hogao. Add tomato-onion mixture to the plate with the pork.
5. Return pork to the pot with the soaked, drained beans. Add chorizo, chicharrón, bay leaf, cumin, paprika, drained hogao mixture, and stock. Add water if necessary to ensure beans are covered by about 1 inch (2.5 cm).
6. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer, stirring occasionally, until beans and pork are very tender and the broth is thickened and creamy, about 1.5–2 hours. Skim fat as desired.
7. Season with salt and pepper to taste. Stir in chopped cilantro and 1 tbsp (15 ml) white vinegar or lime juice to brighten flavors. Remove bay leaf before serving.
8. Serve hot with white rice, arepas, and an extra spoonful of chicharrón or fried pork rind on top if desired.