Frijoles colorados con chicharrón is a Guatemalan stew of red beans cooked with pieces of chicharrón, with a hearty, comforting flavor.
It’s a very popular homestyle dish in Guatemala, valued for combining two fundamental ingredients of the country’s diet.
Print
Guatemalan Red Beans with Pork Rind
- Prep Time: 8 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 9 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Guatemalan
Ingredients
- 2 cups of red beans, soaked
- 300 g of chicharrón (fried pork rind), in pieces (about 10.5 oz)
- 1 of onion, chopped
- 3 cloves of garlic, chopped
- 1 sprig of hoja santa or cilantro (optional)
- to taste of salt
- 6 cups of water
Instructions
- Cook the beans, boil the soaked red beans in the water together with the onion and garlic until tender.
- Add the chicharrón, add the chicharrón pieces to the cooked beans.
- Cook together, cook over low heat for 15 to 20 more minutes, so the flavors blend and the chicharrón softens slightly.
- Add aromatics, add the hoja santa or cilantro, if using.
- Adjust seasoning, correct the salt to taste.
- Serve, serve hot, in a deep bowl.
Tips for getting it right
- Soaking the beans the night before reduces cooking time and helps them turn out tender.
- Adding the chicharrón toward the end of the beans’ cooking keeps it from getting too soft.
- This dish makes use of the chicharrón’s rich flavor to enrich the beans’ broth.
- It’s a simple dish, ideal for everyday cooking.
Traditional variations
- It’s a very popular homestyle dish throughout Guatemala.
- Some families add a touch of chile for extra spiciness.
How to serve
Frijoles colorados con chicharrón is served hot, in a deep bowl, with tortillas.
It’s a traditional homestyle dish, very popular in everyday Guatemalan cooking.
Recommended sides
- Corn tortillas
- White rice
Did you know?
Frijoles colorados con chicharrón combines two fundamental ingredients of the Guatemalan diet in a single comforting dish.
It’s a traditional way to make use of chicharrón, giving it a use beyond eating it on its own.
Frequently Asked Questions
It's a Guatemalan stew of red beans cooked with pieces of chicharrón, with a hearty flavor.
The long soak reduces cooking time and helps the beans turn out tender.
It's added toward the end of the beans' cooking, so it doesn't get too soft.
Yes, some families add a touch of chile for extra spiciness in the dish.
