These are the famous beans of my mother-in-law’s town. They use cargamanto beans, which are brownish spotted beans, and pork. Red Kidney beans can also be used. People in Antioquia used to have these beans every night as a side dish to every meal; maybe this is why they are said to be such hard working group of people.
This recipe can be made Gluten Free if you replace Bouillon Cube for Gluten Free Bouillon Cube.
Wash the beans with plenty of water, and soak covered with water overnight.
Drain the beans and discard the soaking water. Place the beans, the pork bone, and 4 cups of fresh water in a pressure cooker and cook for 30 minutes. You can also cook the beans in a regular pot for 21⁄2 hours, until soft but not cracked or mushy. The beans should be soft but not too soft since they must still cook with the guiso. Uncover the pressure cooker; from now on you will use it as a regular pot for this recipe.
While the beans cook, make the guiso: place the oil, green onions, tomatoes, cumin*, and salt in a medium sauté pan and cook over medium-low heat for 12 to 15 minutes.
Add the guiso and the chicken bouillon cube to the beans, and cook over medium-low heat until the beans have softened completely without loosing their shape, about 45 minutes to one hour.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
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