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Haricots Rouges d'Antioquia

Name: Haricots Rouges d'Antioquia
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: CO
Ingredients: 500g dried red beans (cargamanto or kidney), soaked overnight; 500g pork hock or smoked pork knuckle; 2.5 litres water; 1 green plantain, peeled and grated or cut into small pieces; 1 carrot, grated; 1½ tsp salt; 2 tbsp oil (for the hogao); 4 scallions, finely chopped; 3 tomatoes, finely diced; 2 cloves garlic, minced; ½ tsp ground cumin; ¼ tsp ground achiote (annatto); 2 tbsp chopped coriander

15m

Prépa

120m

Cuisson

Portions

Facile

Difficulté

Haricots rouges mijotés avec jarret de porc, banane plantain et carotte, finis au hogao — le cœur de la bandeja paisa.

#colombian#paisa#beans#pork#plantain#hogao#bandeja-paisa#comfort

Portions

6portions

Ingrédients

Nutrition

calories520

protein32g

carbs62g

fat16g

fiber17g

Par portion

Étapes

Cook the beans

Drain the soaked beans and put them in a large pot (at least 4 litres) with the pork hock and water. Bring to a boil, then partly cover and simmer gently over medium-low heat for about 1½ hours, until the beans are soft and the meat is tender.

500g dried red beans
500g pork hock
2.5 litres water

✅ C'est prêt quand : beans are soft and the pork is tender enough to shred

⏱1:30:00

Add plantain and carrot

Stir in the grated plantain, carrot and salt. Simmer uncovered over medium-low heat for about 20 minutes; the plantain breaks down and thickens the broth into a creamy base.

1 green plantain
1 carrot
1½ tsp salt

✅ C'est prêt quand : broth looks creamy and slightly thickened

⏱20:00

Make the hogao

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Combine

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Serve

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Cook the beans

500g dried red beans
500g pork hock
2.5 litres water

✅ C'est prêt quand : beans are soft and the pork is tender enough to shred

⏱1:30:00

Add plantain and carrot

Stir in the grated plantain, carrot and salt. Simmer uncovered over medium-low heat for about 20 minutes; the plantain breaks down and thickens the broth into a creamy base.

1 green plantain
1 carrot
1½ tsp salt

✅ C'est prêt quand : broth looks creamy and slightly thickened

⏱20:00

Make the hogao

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Combine

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Serve

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History & Culture

The Story Behind the Dish

📍 Antioquia (Medellín)📅 19th century🫘 CO

Beans were the fuel of the arrieros — the muleteers who carried goods across Antioquia's steep mountains in the 1800s. Cooked with pork and plantain, they gave the energy needed for long journeys.

They became the centrepiece of the bandeja paisa, the generous platter of beans, rice, meat, egg, plantain and arepa now considered one of Colombia's national dishes.