← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 300 g dried red or pinto beans
• 1 Carrot, halved
• 3 Tomato, finely chopped
• 4 Spring onion, finely chopped
• 2 cloves Garlic, crushed
• ½ tsp Cumin
• 2 tbsp Vegetable oil
• 500 g skin-on pork belly, cut into 4 strips
• 400 g Minced beef
• 4 Colombian or Spanish cooking chorizos
• 300 g long-grain white rice
• 2 ripe plantains, sliced on the diagonal
• 4 Eggs
• 2 Avocado, sliced
• 1 Lime, cut into wedges
• Salt

Method

1. Soak the beans in plenty of cold water overnight (about 8 hours). Drain, cover with fresh water by 5 cm, add the carrot and simmer for 1½ hours, until soft, topping up with water as needed.
2. Meanwhile, make the hogao: cook the tomatoes, spring onions, garlic and cumin in the oil over medium heat for 10–12 min, until jammy. Stir half into the beans with salt, discard the carrot and simmer the beans for 15 min more, until thick.
3. For the chicharrón, put the pork belly in a pan, just cover with salted water and simmer for 30 min. Pour off the water, then fry the belly in its own rendered fat over medium heat for 15–20 min, turning, until the skin is blistered and crackling.
4. Cook the rice your usual way. In a frying pan over medium-high heat, brown the beef mince with the rest of the hogao for 10 min, until dry and crumbly with no pink left. Season well.
5. Fry or grill the chorizos for 10–12 min, until cooked through, and fry the plantain slices in a little oil for 3 min per side, until caramelised.
6. Finally, fry the eggs. Pile everything onto big plates: beans, rice, beef, chicharrón, chorizo, plantain and an egg, with avocado slices and lime on the side.

Tips

• Spread the work out: the beans and hogao can be made a day ahead and gently reheated.
• Tinned pinto beans (3 × 400 g, with their liquid) save the soaking; simmer them with the hogao for 20 min.

Sources

Written in our own words after cross-checking these recipes:

My Colombian Recipes 196 flavors