Colombian Beans

Fríjoles Colombianos

Depending on the area of Colombia, some people will use the yellow or ripe plantain rather than the green one used here. Pig’s feet or other pork product is a common addition to this dish.


1 lb. de GOYA® Red Cargamanto Beans

1 Carrot, peeled and finely diced

1 Potato, peeled and finely diced

1 Tps. de GOYA® Garlic (minced) or 2 cloves fresh garlic, crushed

1 Green plantain, peeled and cut in small dice

½ cup GOYA® Sofrito

1 Packet Sazón GOYA® with Cilantro and Annato

1 Tps. de Adobo GOYA® with Pepper

Accompaniment: Canilla Extra Long Grain Rice


1. Rinse and soak beans according to package directions.
2. Place soaked beans in heavy casserole and cover by 2 inches of water. Bring to boil lower heat and simmer until beans are tender, about 1 hour.
3. Add carrot, potato, garlic, plantain, sofrito and sazón and cook for ½ hour.
4. Add Adobo and adjust consistency, adding water if too thick.
5. Serve with rice on side.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.