How to make Frijoles Antioqueños

Why cooks start here

Frijoles Antioqueños is cooked the way Medellín cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a colombian family cook actually puts it on the table.

Frijoles Antioqueños hails from the bustling city of Medellín, where it’s a staple of home cooking, celebrated for its hearty and communal spirit. This dish is a quintessential expression of Antioquian comfort, prepared with the instinct and intuition of generations. Salt is judged by hand, and there’s no skimping on the rich, fatty elements that make it so satisfying. The table is set for sharing, capturing the essence of Colombian hospitality. Each spoonful offers a symphony of flavors: the creamy cargamanto beans, the savory depth of pork hock, and the subtle sweetness of plantain. Hogao adds a gentle warmth, while fresh cilantro provides a vibrant finish. The balance is delicate yet robust, inviting everyone to savor its richness in good company.