Frijoles Antioqueños with Sausage
October 20, 2010
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These pot beans are a basic Columbian dish made with the cargamanto beans native to that country. These pretty red beans are known elsewhere as Romano, Borlotti or cranberry beans. If you can not find them red kidney beans have a similar texture but taste a bit different. Most recipes for frijoles antioqueños call for plantain but since I had none, and don’t much care for them in any case, I simply left them out. The chourico I used is not exactly authentic either but it worked well. A word of caution: cargamanto beans take a long time to cook. If you do not have pressure cooker soak the beans overnight and cook about twice as long as called for in the recipe.
- ½ pound cargamanto beans
- 1 tomato, chopped or ½ cup canned diced tomatoes
- ½ cup chopped scallions (I didn’t enough scallions so I used half red onion)
- 2 Tbsp. oil
- 1 Tbsp. ground cumin
- 2 tsp. ground allspice
- 3 cups chicken stock
- ½ pound chourico, sliced
Heat the oil in a pressure cooker and fry the onion until it begins to color. Add tomato, cumin, and allspice. Stir in the stock and add the beans. Bring to a boil, cover the pot, and cook at 15 psi for 30 minutes.
Let the pressure cooker cool and open according to the manufacturer’s instructions. Check the water level and add the sliced chourico. Recover and cook at 15 psi for additional 30 minutes.
Again open the pressure cooker according to directions. Boil the beans, uncovered, for 15 minutes or until they are a consistency you like. Season with salt to taste. Serve over rice.