Frijoles Antioquenos
Frijoles antioquenos is a Colombian bean soup that’s bursting with flavor. Pinto or cranberry beans are simmered with pork hocks, plantains, and carrots. After simmering, the carrots are scooped out, puréed in a food processor, then stirred back into the soup to thicken. But the main source of the flavor of this soup comes from the alinos and hogao sauce, which I’ve attached the recipes for below.
Prep Time10 minutes mins
Cook Time2 hours hrs
Course: Side Dish
Cuisine: Colombian
Keyword: Colombian, Latin American, side dish, soup
Author: Alex Gorgos
- 1 lb dried pinto beans soaked overnight
- 3 smoked pork hocks
- 1 plantain cubed
- 2 large carrots each cut into 3 pieces
- 1/2 cup alinos sauce
- 1 tsp ground cumin
- 9 cups water
- 1/2 cup cilantro chopped
- 1 cup hogao sauce
- salt and pepper to taste
Add the beans and smoked hocks to a pot of water. Bring to a boil, then reduce the heat medium low and simmer for 20 minutes.
Stir in the cumin, alinos, carrots, and plantains. Simmer for 1 hour.
Add in the hogao, cilantro, salt and pepper. Continue simmering for 30 minutes.
Scoop out the carrots along with 1 cup of the bean broth.
Purée until smooth.
Add the purée back into the beans. Scoop out the hocks. Cut off any meat and return to the pot. Simmer for 10 more minutes.