Frijoles Paisas is a traditional Colombian recipe for a classic stew of local red beans in a vegetable, tomato and pig trotter base. The full recipe is presented here and I hope you enjoy this classic Colombian version of: Paisa Platter (Frijoles Paisas).
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Frijoles Cargamanto Rojos, botanically classified as Phaseolus vulgaris (the common bean), are a Colombian heirloom bean belonging to the Fabaceae family. The ancient variety is an essential nutrition source throughout Colombia and is one of the few food ingredients used daily in all regions of the country. Frijoles Cargamanto Rojos are frequently grown in Colombian home gardens, favoured for their unusual colouring, nutty flavor, and smooth texture when cooked, and the beans are utilized fresh and dried for culinary applications. The beans are also commercially cultivated, dried, and exported as a source of income. There are many different varieties of cargamanto beans found throughout the Andean region of South America, and through explorers, trade, and continued breeding, popular varieties of beans known as cranberry, roman, madeira, and borlotti are all believed to be descendants of the original cargamanto bean.
Ingredients:
500g of white or red cargamanto beans
225g of pig's trotter
1.75l of water
1 carrot, grated
Salt, to taste
1 green plantain, cut into small pieces
1 tbsp of chopped onion
500ml of diced tomatoes
120ml of chopped spring onion
3 tbsp of vegetable oil
Salt, to taste
1 garlic clove, minced
a pinch of chopped coriander leaves
Method:
It is very important to wash the beans thoroughly and soak them in cold water overnight to make cooking them much easier and ensure they are cooked to perfection.
After soaking over night in plenty of water, drain the beans and place them in a pressure cooker with water and the pig's trotter piece, setting them over medium-low heat and cooking for about 40 minutes, or until almost tender (timings will vary dependent on the age of the beans).
While the beans are cooking, you can prepare the stew. In a pan over medium heat, heat the oil wand use to fry the tomatoes, onions, garlic, and coriander. Add salt to taste and stir the stew for approximately 10 to 15 minutes.
When the beans are tender, drain off any excess liquid then add the stew to the cooked beans to give them flavour and begin cooking completely. Bring the mixture to a simmer and continue cooking until the beans are fully tender.
Add the green plantain pieces to the bean stew (this will help to thicken it).
Now add in the grated carrot.
Season to taste with salt and let it cook until everything completely soft (approximately 35 minutes).
The bean stew is now ready to serve. Accompany with sliced avocado, white rice, sliced plantain, and salad.
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