Prep 30 mins
Cook 3 mins
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.
- 709.77 ml pinto beans
- 226.79 g pork hock
- 1419.54 ml water
- 236.59 ml shredded carrot
- 2.46 ml salt
- 1 green plantain, cut into 1/4 inch
- 14.79 ml chopped onion
- 473.18 ml diced tomatoes
- 44.37 ml vegetable oil
- 1.23 ml salt
- 1 garlic clove, minced
- 59.14 ml chopped fresh cilantro
- 1.23 ml ground cumin
- STOVE TOP.
- 1. 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.
- 2. 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.
- 3. 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.
- CROCK POT.
- Use the same ingredients except use just 4 cups of water instead of 6.
- 1. 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.
- 2. Follow step 2 in the regular pot recipe.
- 3. Add the condiment mix, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.