Frijol Cargamanto Rojo

Frijol Cargamanto

Cargamanto beans are a treasured staple in Colombian cuisine, known for their rich, creamy texture and earthy flavor. These beans are native to the Andean region and have become a fundamental part of traditional Colombian dishes, particularly in the department of Antioquia. Cargamanto beans, also known as "cranberry beans" in English, are prized not only for their versatility in cooking but also for their nutritional value, being a great source of protein, fiber, and essential nutrients.

Tradition

Frijol Cargamanto has deep cultural roots in Colombia, especially in the Antioquia region, where they are a key ingredient in the beloved dish "bandeja paisa." This dish, a symbol of Antioquian gastronomy, is a hearty platter that typically includes Cargamanto beans, white rice, ground beef, chicharrón (pork belly), fried egg, avocado, arepa, plantain, and hogao (a tomato and onion sauce). The beans are often slow-cooked to enhance their creamy texture, becoming a comforting and nutritious element of the meal.

Cargamanto beans are also used in a variety of Colombian stews and soups, such as "frijoles con garra," a traditional bean soup enriched with meats like pork or beef, potatoes, carrots, and spices, making it a filling and flavorful dish enjoyed by families across Colombia.

Ingredients

To prepare a classic dish featuring Frijol Cargamanto, you’ll need:

• Cargamanto beans: The star of the dish, known for their distinctive red and beige speckles, which turn pinkish-brown when cooked.
• Pork or beef: Typically used to enhance the flavor of the beans; pork belly, ham hocks, or ground beef are common choices.
• Hogao: A Colombian-style sauce made with tomatoes, onions, garlic, cumin, and cilantro, adding depth and aroma to the dish.
• Plantains: Fried or baked, often served as a side to add sweetness and texture.
• White rice: A staple accompaniment to beans in Colombian cuisine.
• Avocado: Adds a creamy, fresh contrast to the rich flavors of the beans.
• Spices: Cumin, bay leaves, salt, and pepper to enhance the flavor.

Recipe

Basic Cargamanto Beans Recipe:

1. Ingredients:

   • 2 cups of dried Cargamanto beans
   • 1/2 pound of pork belly or ham hocks
   • 2 tomatoes, diced
   • 1 large onion, finely chopped
   • 2 cloves of garlic, minced
   • 1 teaspoon of cumin
   • 1 bay leaf
   • Salt and pepper to taste
   • Fresh cilantro, chopped
   • Water or broth (enough to cover the beans)

2. Instructions:

   • Soak the beans: Start by soaking the dried Cargamanto beans in water overnight to soften them.
   • Prepare the sofrito (hogao): In a large pot, sauté the onions, garlic, tomatoes, and cumin in a bit of oil until they are soft and aromatic.
   • Cook the beans: Add the soaked beans, pork belly, or ham hocks, bay leaf, and enough water or broth to cover the beans. Bring to a boil, then reduce the heat and let simmer for about 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally and add water as needed to prevent drying out.
   • Season and serve: Once the beans are tender, season with salt, pepper, and freshly chopped cilantro. Serve with white rice, fried plantains, avocado, and a side of hogao for extra flavor.

Pairing

Frijol Cargamanto pairs wonderfully with a variety of Colombian staples. They are traditionally served with white rice,which helps soak up the rich, flavorful broth. Fried plantains or sweet arepas add a touch of sweetness that balances the savory depth of the beans, while avocado slices provide a creamy, refreshing contrast.

For a complete Colombian experience, Cargamanto beans can be paired with a glass of aguapanela (a traditional Colombian drink made from unrefined cane sugar dissolved in water) or fresh fruit juice like lulo or passion fruit.Additionally, a cold beer or a glass of red wine can also complement the earthy, robust flavors of the beans.

Frijol Cargamanto embodies the heart and soul of Colombian comfort food, offering a delicious and nourishing way to enjoy a taste of Colombian tradition and heritage. Whether served as part of a "bandeja paisa" or enjoyed on their own, these beans are a testament to the rich culinary diversity of Colombia.