Vegetables & legumes
Antioquia-style beans
Thick red beans with plantain and hogao, the base of the bandeja paisa.
Gluten-free
Ingredients
- 400 g cargamanto red beans soaked overnight
- 1 ripe plantain, cubed
- 150 g bacon or pork hock (optional)
- 1 onion
- 2 ripe tomatoes
- 3 garlic cloves
- 1500 g water
- 1 teaspoon cumin
- 1 tablespoon oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, tomatoes and garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute the hogao 8 min/Varoma/spoon speed.
- Add the drained beans, the ripe plantain, the bacon, the cumin and the water.
- Set 50 min/100C/reverse/spoon speed with the basket on the lid instead of the measuring cup.
- Check that the beans are soft; if needed, set 10 min/100C/reverse/spoon speed more.
- To thicken, remove a ladleful of beans, blend 10 sec/speed 5 and return to the mixing bowl.
- Adjust the salt and mix 30 sec/reverse/spoon speed. Serve with white rice.
Tips
- Soaking the beans overnight reduces the cooking time.
- The ripe plantain provides the characteristic sweetness of paisa beans.
- For a vegan version, omit the bacon and use a little more oil.
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