Colombian Bean Casserole, known as Cazuela de Frijoles, is one of the signature dishes of Antioquia cuisine. Inspired by the flavors of the famous Bandeja Paisa, it combines creamy beans, pork, sausage, and traditional seasonings in a hearty one-pot meal.
This comforting dish is commonly enjoyed during family lunches and special gatherings throughout Colombia. Its rich texture and deep flavor make it a favorite among traditional Colombian comfort foods.
Ingredients
- 500 g dried cargamanto beans (2½ cups)
- 2 liters water
- 300 g pork, diced (2 cups)
- 150 g bacon, chopped (1 cup)
- 200 g Colombian sausage, sliced (2 links)
- 200 g green onions, chopped (4 stalks)
- 150 g ripe tomatoes, diced (2 medium tomatoes)
- 10 g garlic, minced (2 cloves)
- 5 g ground cumin (1 teaspoon)
- 3 g annatto seasoning (½ teaspoon)
- 5 g salt (1 teaspoon or to taste)
- 2 ripe plantains, fried and diced
- 2 medium avocados, sliced
- 120 g cooked white rice (1 cup)
Preparation
- Soak the beans, place the beans in plenty of water overnight. Drain them and cook in the 2 liters of water for about 1½ hours or until tender.
- Prepare the hogao, sauté the green onions, tomatoes, garlic, cumin, and annatto for 8 to 10 minutes until a thick and aromatic sauce forms.
- Cook the meats, brown the bacon in a large pot, add the pork and cook until lightly browned. Add the sausage and continue cooking for a few more minutes.
- Combine everything, add the hogao to the meats and stir well. Add the cooked beans along with some cooking liquid and simmer for 20 to 30 minutes until thick and creamy.
- Finish the casserole, adjust the seasoning with salt and cook a few more minutes to blend the flavors.
- Serve traditionally, ladle the beans into individual casserole dishes and serve with white rice, fried sweet plantains, and avocado.
Chef’s Tips
- Use authentic cargamanto beans whenever possible.
- Slow cooking develops the traditional creamy texture.
- Add extra bean broth if the casserole becomes too thick.
- Freshly made hogao provides the most authentic flavor.
Traditional Variations
- Some recipes include ground beef along with pork and sausage.
- Crispy pork cracklings are often added as a topping in Antioquia.
- White Colombian arepas are commonly served on the side.
How to Serve
Serve hot in clay bowls or individual casseroles. Traditional accompaniments include white rice, avocado, fried ripe plantains, and Antioquian arepas. Fresh fruit juices are the most common beverage pairing.
Recommended Side Dishes
- Antioquian arepas
- White rice
- Avocado slices
- Fried ripe plantains
- Blackberry or lulo juice
Did You Know?
Cazuela de Frijoles was developed as a way to bring together the iconic flavors of Bandeja Paisa into a single hearty dish. Today it remains one of the most popular traditional meals in Antioquia’s restaurants and homes.
Frequently Asked Questions
Cargamanto beans are the traditional choice because of their creamy texture and ability to absorb the flavors of the stew during cooking.
Yes. Many people believe it tastes even better the next day because the ingredients have more time to develop and blend their flavors.
Bandeja Paisa serves each component separately on a large platter, while Cazuela de Frijoles combines many of those ingredients into a rich bean-based casserole.
They can be used for convenience, but the flavor and texture will not be as authentic as traditionally slow-cooked dried beans.
