Colombian Cazuelita de Frijoles: Traditional Bean Cazuela

This Cazuelita de Frijoles is a beloved dish in Colombian restaurants and one of my favorite ways to transform leftover beans into a comforting, flavorful meal. It combines creamy, seasoned beans with rice and classic Colombian accompaniments for a satisfying plate that highlights simple ingredients and bold flavors.

Beans played a central role in my childhood meals in Colombia. We ate them several times a week — at breakfast, lunch, or dinner — sometimes red beans, sometimes white, but my family especially loved Frijoles Antioqueños. My mother soaked the beans overnight, then cooked them slowly in a pressure cooker with a traditional seasoning paste and pork hocks. That slow, aromatic cooking is what gave the beans their rich, comforting flavor.

Frijoles Antioqueños remain one of my most cherished meals. Served with a generous scoop of white rice, the rice absorbs the bean broth and, together, they form a complete and nourishing dish. I often prepare a big pot of beans on the weekend so we can enjoy hearty dinners and have excellent leftovers for quick lunches during the week. These beans develop more depth overnight, making them ideal for preparing ahead when planning a cazuelita.

What You Need to Make Cazuelita de Frijoles

Beans: Start with a pot of well-seasoned Antioqueño-style beans. These can be cooked a day or two in advance and refrigerated, which actually enhances their flavor.

Rice: Plain white rice (arroz blanco) is the classic accompaniment. Fluffy, neutral rice soaks up the bean broth and balances the richer toppings.

Pork Belly (Chicharrones): Crispy, diced fried pork belly adds a salty, crunchy element that pairs beautifully with the soft beans and rice.

Chorizos: Colombian-style chorizos, cooked and sliced, bring smoky, spiced meatiness to each cazuelita.

Plantains: Ripe fried plantains (tajadas) contribute a sweet contrast and soft texture that complements the savory components.

Creole Sauce (Hogao): A simple tomato-and-onion creole sauce provides freshness and acidity that brightens the dish when spooned over the beans.

Avocados: Diced avocado lends creaminess and a cool element that balances warm, hearty flavors.

Arepas: Small cheese arepas or plain corn arepas are traditional for serving alongside, perfect for scooping or tearing to eat with the beans.

How to Make Cazuelita de Frijoles

• Prepare the beans and hogao the day before serving and store them in the refrigerator. Chilling allows flavors to meld and makes reheating easier when assembling the cazuelitas.
• On the day you will serve the cazuelita, gently reheat the beans and the hogao. Prepare the chicharrones until they are crisp and golden. Cook the white rice so it is freshly steamed and fluffy. Pan-fry the chorizos until they are cooked through and browned, and fry the ripe plantain slices until caramelized and tender.
• To assemble, divide the warmed beans into six small cazuelitas or deep soup bowls. Spoon a portion of rice over each serving of beans. Top with diced chicharrones, sliced chorizos, pieces of fried plantain, and diced avocado according to preference.
• Serve the hogao in a small bowl at the table so each person can add as much creole sauce as they like. Offer small arepas on the side for scooping and to round out the meal.