Creamy Frijoles Antioqueños with Pork and Hogao

Why You’ll Love This Recipe

• Authentic Antioqueño comfort: creamy cargamanto beans, gentle sweetness from panela, and savory pork hock depth.
• Balanced plate: rich stew paired with fluffy white rice, a crisp-edged arepita, cool avocado, and bright, garlicky hogao.
• Make-ahead friendly: beans and hogao taste even better on day two and freeze beautifully.
• Flexible method: traditional stovetop or pressure cooker option in the tips.

Grocery List

• Produce: 1 green plantain, 1 large onion, 2 scallions, 2 large tomatoes, 4 garlic cloves, 1 large Hass avocado, cilantro, lime (optional)
• Dairy: Butter for rice (optional; can use oil instead)
• Pantry: Dried cargamanto/cranberry beans, pork hock (fresh or smoked), panela or dark brown sugar, long-grain white rice, small arepas, ground cumin, bay leaves, kosher salt, black pepper, neutral oil, chicken stock (optional)

Full Ingredients

Beans & Broth

• 1 lb (450 g) dried cargamanto/cranberry beans, sorted and rinsed
• 1 large pork hock, fresh or smoked (about 1.5 lb/680 g)
• 8 cups (1.9 L) water or unsalted chicken stock
• 1 green plantain (about 9 oz/250 g), peeled and cut into 1/2-inch dice; divide into two equal portions
• 2 oz (56 g) panela, finely grated (or 3 tbsp packed dark brown sugar)
• 1 tsp ground cumin
• 2 bay leaves
• 1 small white onion (5 oz/140 g), halved
• 2 garlic cloves, smashed
• 2 tsp kosher salt, divided (add 1 tsp after 60 minutes; finish to taste)
• 1/2 tsp freshly ground black pepper
• Optional: 1 tsp achiote oil or 1/2 tsp sweet paprika for color

Hogao (Tomato–Scallion Sauce)

• 2 tbsp neutral oil
• 1 cup (150 g) finely chopped white or yellow onion
• 2 scallions (about 30 g), thinly sliced
• 2 large ripe tomatoes (about 300 g), seeded and finely diced
• 2 garlic cloves, minced
• 1/4 tsp ground cumin
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Optional: 1 tsp achiote oil or 1/4 tsp annatto powder; 2 tbsp chopped cilantro

Rice

• 1.5 cups (285 g) long-grain white rice, rinsed until water runs clear
• 3 cups (720 ml) water
• 1 tbsp neutral oil or unsalted butter
• 1 tsp kosher salt

To Serve

• 6 small arepas (arepitas), 3–4 inches wide
• 1 large Hass avocado, sliced
• 2 tbsp chopped cilantro (for finishing)
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Soak the beans and prep

Pick over and rinse the beans. Soak in plenty of cold water (cover by 2 inches/5 cm) for 8–12 hours. Drain and rinse. Peel and dice the green plantain into 1/2-inch cubes; divide into two equal piles. Grate the panela. Gather the aromatics for the hogao.

Step 2: Start the bean pot

In a large heavy pot or Dutch oven, combine the soaked beans, pork hock, 8 cups water or stock, onion halves, smashed garlic, bay leaves, and 1 tsp cumin. Bring to a boil over medium-high heat, then skim any foam. Reduce heat to maintain a gentle simmer at about 185–195°F (85–90°C), partially cover, and cook for 45 minutes.

Step 3: Build body with plantain and season partway

Add half of the diced plantain to the pot. After 15 minutes more (60 minutes total), stir in 1 tsp kosher salt. Continue to simmer gently, stirring occasionally and keeping the beans covered by liquid (top up with hot water as needed). The goal is a soft bubble without vigorous boiling.

Step 4: Make the hogao (tomato–scallion sauce)

While the beans simmer, heat 2 tbsp oil in a skillet over medium heat. Add the chopped onion and scallions; cook 3–4 minutes until translucent. Stir in tomato and garlic, season with 1/4 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until the mixture turns saucy and jammy, 8–10 minutes. If using, add achiote oil and cilantro for color and freshness. Keep warm.

Step 5: Cook the rice

Rinse the rice until the water runs clear. In a saucepan over medium heat, warm 1 tbsp oil or butter. Add rice and cook 1 minute, stirring, until lightly opaque. Add 3 cups water and 1 tsp salt; bring to a boil. Reduce heat to low, cover, and cook 16–18 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork.

Step 6: Finish the beans with sweetness and tenderness

At about 75 minutes of simmering, add the remaining plantain. When beans are nearly tender (90–120 minutes total, depending on age), stir in the grated panela and black pepper. Continue cooking 15–20 minutes until the broth is creamy and slightly thick. Remove the hock; discard skin and bone, shred the meat, and return it to the pot. Remove onion halves and bay leaves. Taste and adjust salt. For a rosier color, stir in optional achiote oil.

Step 7: Warm the arepas

Heat a griddle to 375°F (190°C) or a skillet over medium heat. Cook arepas 3–4 minutes per side until lightly golden with crisp edges. Alternatively, bake at 400°F (205°C) for 8–10 minutes, flipping once.

Step 8: Serve like in Antioquia

Ladle a generous portion of frijoles into warm bowls. Add a spoonful of hogao on top and sprinkle with cilantro. Serve with a mound of white rice, a small arepa, and slices of ripe avocado. Offer lime wedges if you like a touch of brightness.

Pro Tips

• Gentle heat is key: keep the simmer at 185–195°F so beans soften without bursting and the broth turns naturally creamy.
• Salt in stages: a little after 60 minutes, then finish to taste. This seasons the beans without toughening their skins.
• Plantain timing: adding half early melts it into the broth for body; adding half later leaves tender bites.
• Using smoked hock? Start with 1.5 tsp salt total and adjust at the end—smoked cuts can be saltier.
• Pressure cooker shortcut: 35–40 minutes at high pressure, natural release 20 minutes; then finish with panela and second batch of plantain on sauté.

Variations

• Vegetarian: Skip the hock; simmer beans with 1 tsp smoked paprika, extra bay leaf, and 1 cup diced squash. Finish with 1 tbsp butter or olive oil for richness.
• Bean swap: If you cannot find cargamanto, use borlotti (cranberry) or pinto beans; cooking time is similar.
• Picante: Add 1 finely chopped ají or serrano to the hogao for a gentle heat that complements the panela.

Storage & Make-Ahead

Beans and hogao keep refrigerated up to 4 days; the flavor deepens by day two. Freeze beans (without avocado or rice) up to 3 months; thaw overnight and reheat gently with a splash of water. Rice keeps 4 days refrigerated; reheat covered with a sprinkle of water. Arepas reheat well on a skillet or in a 350°F (175°C) oven for 6–8 minutes. Slice avocado just before serving.

Nutrition (per serving)

Approximate: 900 calories; 35 g protein; 135 g carbohydrates; 35 g fat; 18 g fiber; 980 mg sodium. Values will vary with cut of pork and salt usage.