Cazuela de Frijoles Antioqueños (Medellín Red Beans with Plantains & Avocado) – Authentic Colombia Recipe

Ingredients for Cazuela de Frijoles Antioqueños (Medellín Red Beans with Plantains & Avocado) (4 Servings)

• 1.25 lbs (or 2.5 cups) red cargamanto or kidney beans, prepped into bite-sized pieces
• 1.5 cups diced ripe plantains, washed and trimmed
• 1 cup diced avocado and crispy corn toppings
• 1 medium onion and 3 cloves garlic, finely minced with Colombian hogao (tomato-scallion sofrito)
• 1.5 tbsp traditional Colombia seasoning (cumin, garlic, cilantro)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and Colombian hogao (tomato-scallion sofrito) for 3–4 minutes until fragrant.
2. Stir in cumin, garlic, cilantro and toast for 45 seconds to release the essential oils of Colombia's kitchen.
3. Add red cargamanto or kidney beans and diced ripe plantains, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in diced avocado and crispy corn toppings, adjust seasoning, and ladle steaming hot into deep bowls.