FRIJOLEs BLANCOS 🫘🇨🇴🇨🇴

Hey everyone! I'm so excited to share one of my absolute favorite comfort foods from Colombia: Frijoles Blancos con Cerdo. This dish isn't just food; it's a hug in a bowl, reminding me of my grandma's kitchen and bustling family gatherings. When I make these Frijoles Blancos con Cerdo, the aroma alone transports me straight back home. I promise, once you try this recipe, it'll become a staple in your kitchen too! Making perfect Frijoles Blancos is simpler than you might think, and the key is patience and good ingredients. For this recipe, you'll need about a pound of dried white beans, a good cut of pork (I usually go for pork belly or a shoulder cut for that rich flavor), onions, garlic, tomatoes, bell peppers for the hogao (our essential Colombian sofrito), and some spices like cumin and Sazón Goya. Don't forget fresh cilantro for garnish! First things first, soak your white beans overnight. This really helps with cooking time and digestion. If you're in a rush, a quick boil then a 1-hour soak works too. Once soaked, drain and rinse them. Then, cook your beans in fresh water until they're tender – this can take anywhere from 1.5 to 2 hours on the stovetop, or about 30-40 minutes in a pressure cooker. Remember, don't add salt until they're almost done, or they'll get tough! While the beans are cooking, it's time to prepare the pork. Cut your pork into bite-sized pieces and brown them in a little oil until they're golden and crispy. Set them aside. Now, in the same pan, sauté your finely diced onions, garlic, tomatoes, and bell peppers until they're soft and fragrant – this is your hogao. Season it with cumin, salt, and pepper to taste. Once the beans are tender, add the browned pork and the hogao to the pot. Let everything simmer together for at least 30 minutes, allowing the flavors to meld beautifully. I love to mash a small portion of the beans against the side of the pot to thicken the stew naturally. The beauty of Frijoles Blancos con Cerdo lies in its versatility. We typically serve it with a side of fluffy white rice, fresh avocado slices, and sometimes a crispy arepa or fried plantains. It's a complete, satisfying meal! And if you're feeling adventurous, you can easily adapt this recipe to make Frijoles Rojos con Costilla de Cerdo (red beans with pork ribs) by swapping the white beans for red and using pork ribs instead of shoulder. The hogao base remains pretty consistent, making it a perfect foundation for many Colombian bean stews. It's truly a dish that brings warmth and flavor to any table.