Frijoles Antioqueños (Colombian Bean Stew)
Photo: Lgvanegas at English Wikibooks, Public domain
Frijoles antioqueños are the bean stew at the center of Colombian home cooking, and the flavor comes from hogao, a quick fry of scallions and tomato spiced with cumin and allspice. A whole plantain cooks in the pot and gives the broth body. The beans soak overnight, then finish in a pressure cooker. Leftovers taste even better the next day, and the stew is the base of bandeja paisa.
Instructions
Wash the beans and put them in a bowl with twice their volume of water. Leave them to soak overnight.
The next day, skim off and discard any beans that are floating.
Heat the oil in a pressure cooker and fry the scallions until they start to brown. Stir in the tomatoes, cumin, broth cube and allspice. This mixture is the hogao, a basic sauce used in many Colombian dishes.
Add the 6 cups of water, the soaked beans and the plantain. Bring to a boil over medium heat.
Cover the pressure cooker and cook for 30 minutes. Let it cool before opening the lid.
Check the water level. Add the meat if you are using it, cover the cooker again and cook for another 30 minutes.
Taste and add salt as needed. For a thicker stew, cook it uncovered over low heat until it reaches the consistency you want.
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