COLOMBIAN BEANS WITH PEZUÑA (HAM HOCKS) | How To Make Colombian Beans | SyS

pezuña (pork trotter)

🥗Healthier: smoked turkey leg

💰Cheaper: pork hock

Smoked turkey leg provides a similar flavor with less fat.

dried beans

🥗Healthier: canned beans

💰Cheaper: pinto beans

Canned beans save time and are often more affordable.

Add oil to a large pot (pressure cooker).

Add ham hocks and brown the meat for about 5 minutes on medium-high heat.

Add one bay leaf and garlic to the pot.

Add soaked cranberry beans to the pot.

Add one chopped green plantain and one medium carrot (or half of a large carrot).

Add 4 tablespoons of Colombian alinos to the pot.

Add enough water to cover the beans and stir.

If using a pressure cooker, add a little oil to prevent foam; if using a regular pot, this step is not necessary.

Cover the pressure cooker and bring to pressure, then lower heat to medium-low and cook for about 25 minutes; if using a regular pot, cook for about 1.5 to 2 hours on medium-low heat.

Once done, remove from heat and let it rest for 5 minutes before releasing the steam.

Open the lid and remove the ham hocks to cool on a cutting board; discard the bay leaf.

Take out the carrot and place it in a blender with about a cup of the beans and liquid, then blend until smooth.

Add the blended mixture back to the beans to thicken them.

Remove the skin from the ham hocks and discard the bones; add the meat back to the beans and stir.

Taste for seasoning and add salt and pepper to taste.

Serve with white rice, avocado, and Colombian alinos.

Cooking Techniques

Equipment Needed

Spice Level: