Frijoles Colombianos con Hogao (Red Beans with Tomato-Onion Sauce)

Ingredients

• •2 x 540 ml cans canned red kidney beans or canned cranberry beans, drained and rinsed
• •3 roma tomatoes, finely diced
• •4 green onions, thinly sliced
• •1 small white onion, finely diced
• •3 garlic cloves, minced
• •1 tsp ground cumin
• •3 tbsp fresh cilantro, chopped
• •2 tbsp neutral oil
• •1 cup low-sodium vegetable broth or water
• •to taste salt and black pepper

Directions

1. 1Heat oil in a medium saucepan over medium heat; add white onion and cook, stirring, until soft and translucent, about 4 minutes.
2. 2Add garlic and cook 1 minute more until fragrant.
3. 3Add diced tomatoes and green onions; stir and cook over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes have broken down into a thick, jammy sauce — this is the hogao.
4. 4Stir in cumin, salt, and pepper; cook 1 more minute.
5. 5Add drained beans and vegetable broth; stir to combine and bring to a gentle simmer.
6. 6Use the back of a wooden spoon or a potato masher to lightly crush about one-quarter of the beans directly in the pot to thicken the mixture.
7. 7Simmer uncovered for 12–15 minutes, stirring occasionally, until the broth is absorbed and the beans are creamy and saucy.
8. 8Stir in fresh cilantro, taste and adjust seasoning, then serve over white rice.

💡 Hogao is the foundation of Colombian home cooking — do not rush the tomato-onion step; the longer it cooks down, the richer and sweeter it becomes. Canned beans make this a true weeknight dish; if using dried beans, soak overnight and pressure-cook or simmer for 45–60 minutes before starting step 3.

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