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1
Soak the Beans
Overnight
Room temperature
Pick over the 500g of dried red beans, rinse them, and put them in a large bowl covered with plenty of cold water. Leave them to soak overnight, about 12 hours, then drain and rinse them before cooking.
Use a big bowl — the beans swell to nearly twice their size as they soak.
Done when: Plump, swollen beans that have nearly doubled in size.
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2
Simmer the Beans with Pork
90 Mins
Simmering, about 95°C (200°F)
Put the soaked beans and the 250g of pork belly chunks in a large pot with the 1500ml of water. Bring it to a boil over high heat, skim off any foam, then lower the heat so the water barely bubbles. Simmer gently, uncovered, for about 90 minutes.
Keep the simmer gentle — a hard boil breaks the beans apart before they are tender.
Done when: Beans that are starting to soften but still hold their shape; pork tender.
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3
Add the Plantain and Carrot
30 Mins
Simmering, about 95°C (200°F)
Stir the diced green plantain and the grated carrot into the pot. Simmer for about 30 minutes more, until the beans are completely tender and the plantain has softened into the broth, thickening it.
The plantain should disappear into the broth — if the pot looks dry, add a little hot water.
Done when: Beans that crush easily between your fingers, in a thick, creamy broth.
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4
Make the Hogao
15 Mins
Medium heat, about 175°C (350°F)
While the beans finish, heat the oil in a frying pan over medium heat. Add the diced onion, scallions and crushed garlic and cook for 3 minutes, then add the diced tomatoes and cook for about 10 minutes more, stirring, until the mixture is soft, glossy and jammy.
Cook the hogao until the oil separates at the edges — that is the sign it is ready.
Done when: A soft, glossy tomato and onion sauce, jammy and fragrant.
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5
Finish with Hogao and Cilantro
20 Mins
Simmering, about 95°C (200°F)
Stir the hogao into the bean pot with the salt and the chopped cilantro. Simmer for about 15 minutes more, stirring now and then, and mash a few beans against the side of the pot with a spoon to thicken the broth. Taste and add a little more salt if it needs it.
Salt goes in at the end — salted early, the beans take much longer to soften.
Done when: Thick, creamy beans in a rich reddish broth, well seasoned.
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6
Rest and Serve
5 Mins
Hot, about 75°C (170°F)
Take the pot off the heat and let it rest for 5 minutes so the broth settles and thickens a little more. Ladle the beans into deep bowls and serve hot with white rice and a small arepa.
Resting matters — the broth thickens as it stands, so do not serve it straight off the boil.
Done when: Thick, steaming beans in deep bowls, ready for rice and arepa.
auto_awesome Finishing Touches & Plating
Ladle the thick, creamy beans into deep bowls, spoon a little of the rich broth over the top, and serve hot with white rice and a small arepa on the side.
Colombia
2h
