Entree: Colombia – Caribbean Coast – Cazuela de Frijoles (Hearty Caribbean-style bean stew simmered with pork, coconut milk, and sofrito aromatics)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) dried red beans (or local red bean variety), soaked overnight and drained
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (5 g) ground annatto with 1 tbsp (15 ml) oil
- 1 large onion, chopped (about 1.5 cups / 240 g)
- 1 red bell pepper, seeded and chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 tomatoes, chopped (about 1.5 cups / 250 g) or 14 oz (400 g) canned diced tomatoes
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 4 cups (960 ml) low-sodium chicken or pork stock
- 1 cup (240 ml) canned coconut milk
- 1 bay leaf
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro for finishing
- Lime wedges for serving

Instructions

1. Rinse the soaked and drained beans. In a large heavy pot, cover beans with fresh water, bring to a simmer and cook 10 minutes; drain and set aside. This "blanching" step helps reduce cooking time and gas.
2. Heat the vegetable oil and annatto oil in the same pot over medium-high heat. Brown the pork shoulder pieces in batches until nicely caramelized; remove and set aside.
3. Reduce heat to medium. Add the chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Stir in the garlic, tomatoes, ground cumin, and oregano and cook 2–3 minutes until fragrant.
4. Return the pork to the pot along with the par-cooked beans. Add the stock, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, until beans and pork are tender, about 1 to 1 1/2 hours, stirring occasionally and skimming foam as needed.
5. When beans and pork are tender, stir in the coconut milk and simmer 10–15 more minutes to meld flavors and slightly thicken. Adjust seasoning with salt and lime juice to brighten if needed.
6. Remove bay leaf. Serve the cazuela de frijoles hot, garnished with chopped cilantro and lime wedges, accompanied by steamed white rice or fried plantains for an authentic Caribbean Coast meal.