Cazuelita de Frijoles (Colombian Beans Cazuela) Recipe
This Cazuelita de Frijoles is very popular in restaurants in Colombia and is one of my favorite ways to use leftover beans.
- 1 Recipe frijoles Antioqueños (Antioqueño beans)
- 1 Recipe white rice (arroz blanco)
- 2 fried large chicharrones (fried pork belly), diced
- 3 cooked Chorizos, sliced
- 2 ripe plantains, diced and cooked
- 1 recipe Hogao
- 2 avocados, diced
- Small arepas to serve
- Prepare the beans and hogao one day ahead and keep in the refrigerator.
- When you are going to serve the cazuelita, heat the beans and and hogao. Make the chicharrones. Cook the white rice, chorizos and plantains.
- To serve, divide the beans among 6 cazuelitas, or deep soup bowls, and top with rice. Place the rest of the ingredients on top as desired.
- Bring the hogao in a serving dish to the table to be used as a topping to the beans.
This dish is absolutely delicious! Beans were a big part of my diet growing up in Colombia.
At least three times a week we’d have beans for breakfast, lunch or dinner. Sometimes red beans and sometimes white beans, but our staple was Frijoles Antioqueños.
My mom would soak them overnight and cook them in the pressure cooker with Colombian aliños sauce and pork hocks, which gave her beans their fantastic savor. Frijoles Antioqueños are still one of my favorite meals, especially with a side of white rice that will not only soak up the liquid, but paired with the beans, they make a complete meal.
I love making a pot of beans on weekends, which makes for a satisfying Saturday or Sunday dinner. They make great leftovers for easy lunches or quick mid-week dinners, especially since these beans are even better the next day.
What do You Need to Make Cazuelita de Frijoles
Beans: You'll need to make my frijoles Antioqueños method. This can be made a couple of days before serving the cazuela.
Rice: Here is my simple method to make white rice (arroz blanco). Pork Belly: I like to use my recipe for chicharrones (fried pork belly to my cazuelita
Chorizos:I like to use Colombian chorizos for this dish, I usually find them in my local latin food market. Plantains: You can use my method for ripe plantains. Creole Sauce: Here is my simple method for Hogao, a Colombian creole sauce.
Avocados: I love the texture of avocados and they are a must for a cazuelita. Arepas: I like to use Small arepas to serve this cazuelita de frijoles.
How to Make Cazuelita de Frijoles
- Prepare the beans and hogao one day ahead and keep in the refrigerator. - When you are going to serve the cazuelita, heat the beans and and hogao.
Cook the white rice, chorizos and plantains. - To serve, divide the beans among 6 cazuelitas, or deep soup bowls, and top with rice. Place the rest of the ingredients on top as desired.
- Bring the hogao in a serving dish to the table to be used as a topping to the beans
Cazuelita de Frijoles (Colombian Beans Cazuela) Recipe
- 1 Recipe frijoles Antioqueños (Antioqueño beans) - 1 Recipe white rice (arroz blanco)
- 2 fried large chicharrones (fried pork belly), diced - 3 cooked Chorizos, sliced
- 2 ripe plantains, diced and cooked - Prepare the beans and hogao one day ahead and keep in the refrigerator.
- When you are going to serve the cazuelita, heat the beans and and hogao. Cook the white rice, chorizos and plantains.
- To serve, divide the beans among 6 cazuelitas, or deep soup bowls, and top with rice. Place the rest of the ingredients on top as desired. - Bring the hogao in a serving dish to the table to be used as a topping to the beans.
