Bean Soup is one of the most traditional and beloved dishes in Colombian cuisine, especially throughout the Andean region and departments such as Antioquia, Caldas, Risaralda, and Quindío. Made with beans, vegetables, and pork, this hearty soup is known for its rich flavor and satisfying texture.
For generations, beans have been a staple of Colombian cooking. This soup reflects the country’s rural culinary traditions, transforming simple ingredients into a nourishing meal perfect for sharing with family.
Ingredients
- 400 g dried cargamanto beans (2 cups)
- 500 g pork ribs, cut into pieces
- 300 g sabanera potatoes, peeled and diced (2 medium potatoes)
- 150 g diced carrots (1 cup)
- 120 g chopped green onions (5 stalks)
- 100 g diced ripe tomato (1 large tomato)
- 10 g minced garlic (2 cloves)
- 15 g chopped fresh cilantro (¼ cup)
- 2.5 liters water (10 cups)
- 12 g salt (2½ teaspoons)
- 3 g black pepper (½ teaspoon)
- 5 g ground cumin (1 teaspoon)
Preparation
- Soak the beans, place the beans in plenty of water and soak overnight. Drain and rinse before cooking.
- Prepare the broth, place the pork ribs, beans, water, half of the green onions, garlic, salt, pepper, and cumin in a large pot. Cook for about 1½ hours until the beans begin to soften.
- Add the vegetables, stir in the potatoes, carrots, and tomato. Continue cooking for about 30 minutes until the beans and vegetables are tender.
- Add the aromatics, incorporate the remaining green onions and cook for another 5 minutes.
- Finish the soup, stir in the cilantro and adjust seasoning if necessary. Cook for 2 additional minutes.
- Serve hot, ensuring each bowl contains beans, vegetables, and pork ribs.
Chef’s Tips
- Soaking the beans overnight significantly reduces cooking time.
- Use cargamanto beans for the most authentic flavor.
- Mash a small portion of the beans if you prefer a thicker soup.
- Simmer gently to preserve the beans’ texture.
Traditional Variations
- Some families add diced green plantain.
- Bacon is sometimes cooked alongside the pork ribs.
- Corn on the cob may be added in certain regional versions.
Traditional Serving Method
Serve piping hot as a main course with fresh avocado, white rice, Antioquian arepas, and Colombian ají sauce. Traditional beverages include panela drink and fresh fruit juices.
Recommended Side Dishes
- Fresh avocado
- White rice
- Antioquian arepa
- Colombian ají sauce
- Panela drink
Did You Know?
Beans are among the most important ingredients in Colombian cuisine and play a central role in iconic dishes such as Bandeja Paisa.
Bean Soup developed as a practical and nutritious way to prepare this staple ingredient and remains a favorite comfort food throughout Colombia.
Frequently Asked Questions
Cargamanto beans are the preferred choice because of their creamy texture and rich flavor.
Yes. Traditional vegetarian versions are common and rely solely on beans and vegetables.
Ideally between 8 and 12 hours before cooking to improve texture and reduce cooking time.
Yes. It can be frozen in airtight containers for up to three months.
