1/1 Photo of Pinto Beans - Frijoles Paisas
Authentic bean recipe from my home state of Antioquia, Colombia. This is a daily staple in the countryside, accompanied by arepas, chicharron and fried ripe plantain.
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Units: US | Metric
- 3 cups pinto beans
- 1/2 lb pork hock
- 6 cups water
- 1 cup shredded carrot
- 1/2 teaspoon salt
- 1/2 green plantain, cut into 1/4 inch
- 1STOVE TOP.
- 21. Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
- 32. When the beans are cooking, prepare the condiment mix. In a large skillet, heat the vegetable oil over medium heat, add the tomatoes, onions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
- 43. When the beans are almost tender, add the condiment mix, plantains, carrots and salt. Cover and cook for another hour or until the beans are fully cooked.
- 5CROCK POT.
- 6Use the same ingredients except use just 4 cups of water instead of 6.
- 71. Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water and pork hocks and cook on high for about 2 hours.
- 82. Follow step 2 in the regular pot recipe.
- 93. Add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.
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Nutritional Facts for Pinto Beans - Frijoles Paisas
Serving Size: 1 (429 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 222.0
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 317.5 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 9.4 g
- Sugars 5.2 g
- Protein 8.7 g
The following items or measurements are not included: