Name: Colombian-Style Beans Recipe
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 6
Ingredients: 3 cups cranberry or pinto beans (Source: 3 cups cranberry or pinto beans); 1 pound pork hocks (Source: 1 pound pork hocks); 6 cups water (Source: 6 cups water); 1 cup shredded carrots (Source: 1 cup shredded carrots); 1/2 teaspoon salt (or to your taste) (Source: 1/2 teaspoon salt (or to your taste)); 1 each green plantain, peeled and cut into ¼- inch (Source: 1 green plantain, peeled and cut into ¼- inch); 1/2 cup chopped onions (Source: 1/2 cup chopped onions); 2 cups diced tomatoes (Source: 2 cups diced tomatoes); 1/4 cup chopped scallions (Source: 1/4 cup chopped scallions); 3 tablespoons vegetable or canola oil (Source: 3 tablespoons vegetable or canola oil); 1/4 teaspoon salt (Source: 1/4 teaspoon salt); 2 each garlic cloves, minced (Source: 2 garlic cloves, minced); 1/4 cup chopped cilantro (Source: 1/4 cup chopped cilantro); 1/4 teaspoon ground cumin (Source: 1/4 teaspoon ground cumin)

Get to know the ingredients

cranberry or pinto beans

In the method: Soak beans overnight in cold water.

pork hocks

In the method: Drain the beans and place in a large pot and add the water, 1/2 of the guiso and pork hocks.

shredded carrots

In the method: When the beans are almost tender, add the rest of the guiso, plantains, carrots and salt.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 6. Original quantities shown.

Estimating…

Check ingredients as you prepare them. These checks stay on this page.

How to make it

0 of 9 steps complete

Directions for Pot:
Soak beans overnight in cold water. Drain the beans and place in a large pot and add the water, 1/2 of the guiso and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
In a large skillet, heat the oil over medium heat, add the tomatoes, onions, scallions, salt, garlic, cilantro and ground cumin and cook for 10 to 15 minutes.
When the beans are almost tender, add the rest of the guiso, plantains, carrots and salt. Cover and cook for another 30 minutes or until the beans are fully cooked. (Add additional water as necessary).
Directions for Slow Cooker:
Use the same ingredients except use just 4 cups water instead of 6.
Wash the beans and soak overnight in cold water. Drain the beans and place in a slow cooker, add 4 cups water, 1/2 of the guiso and pork hocks and cook on high for about 2 hours.
Follow step 2 in the regular pot recipe.
Add the rest of the guiso, plantains, carrots and salt then cover and cook for another 3 hours. Taste for salt and serve.

Make room for Colombian-Style Beans Recipe

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Taste for salt and serve.

A few questions you might have

What should I prepare first?

Set out the pot, skillet, and slow cooker. Start with this step: Directions for Pot:

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Cover and cook for another 30 minutes or until the beans are fully cooked. (Add additional water as necessary).

How do I plan the ingredient amounts?

This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

To soak your dried beans, place them in a large bowl with water covering them. Soak for at least 8 hours, but I prefer to do it overnight. Drain and rinse the soaked beans, before cooking.

Colombian-Style Beans Recipe

1. Check when to cover

2. Prepare for the next step

3. Choose the cooking schedule