This post is also available in: Español
Red Cranberry Beans or Cargamanto are a very popular dish in Antioquia, Colombia. They are prepared with pork hocks, carrots, green bananas, and Colombian spices. This dish is known as Antioquian Beans or Frijoles Antioqueños. My friend Erica Dinho from My Colombian Recipes has published the authentic recipe for Frijoles Antioqueños, check it HERE.
Cargamanto beans are also known as Cranberry, Roman, Madeira or Borlotti. In Mexico there is a variety within the family of cargamanto beans called peanut beans, but it is beige with red spots and it is used to prepare tarascan soup. A recipe that I will publish soon.
Even Italian cuisine likes to use the red cranberry beans for the famous soup known as pasta e fagioli (pasta and beans). As the creaminess of this beans allows the soup to be succulent. Both beans, cargamanto or red cranberry and peanut make a tasty and concentrated broth because they have a thin skin and the beans are dense and smooth. Watch the video for details.
I found the red cranberry beans in a Latino supermarket and they caught my attention because are big and colorful. I had never prepared them and decided to do some tests in my kitchen with them. In my Mexican cuisine, beans are an essential ingredient. And in the Cuban cuisine too.
Red Cranberry Beans How to Cook Them
Ingredients
- 4 cups red cranberry beans
- 4 cups water
- 3 garlic cloves
- 1 onion
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano
- 1 tablespoon corn oil
Instructions
- Clean the red cranberry beans with running water and remove any impurities. Pour the beans in the pressure cooker.
- Add the spices, the garlic, the onion, the water and the corn oil. Close the pressure cooker and cook the beans for 45 minutes.
- Beans will be ready when soft and have plumped.
Notes
At home I always have homemade beans available to pair with the meals. My husband does not forgive me. He always expects a bowl of beans on the table.
The red cranberry beans are great paring for grilling season. They go great with pork ribs and rice. As well as with avocado and cascabel taquera sauce. They are also ideal for making charro beans. With chorizo, jalapeños, onion and chopped tomato.
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I decided to prepare this red cranberry beans Mexican style. Used the pressure cooker to cook them, along with onion, garlic, water, oregano, cumin and salt. It is advisable to use the pressure cooker but do it with caution. The pressure cooker helps the beans to be ready in less than an hour and to be soft and appetizing. If you do not have a pressure cooker you can cook them on the stove in a cast iron pot or Dutch oven. It will take more than two hours and the beans should be soaked in water for at least one full night.
Are you ready to prepare some red cranberry beans for your next grilling party. This are delicious!
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