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COLOMBIAN CARGAMANTO BEANS

  • Writer: Carolina Caicedo
    Carolina Caicedo
  • Jul 18
  • 3 min read

Frijoles colombianos

Cargamanto Beans in Berlin: A Taste of Home Far Away


I’m a little happier since I discovered that cargamanto beans – the ones that take me straight back to my grandma’s kitchen – are easy to find here. They’re also known as cranberry beans, borlotti beans, or pinto beans, and in German, as Wachtelbohnen.


frijoles cargamanto
frijoles cargamanto









While Colombia has white, red, and brown varieties, in Germany you’ll most often find the light brown type. You can get them online, in Turkish supermarkets, or with a bit of luck, at some regular grocery chains. Best of all, their taste and texture are perfect for making that dish that, for many Colombians like me, tastes like a Sunday with family.


My grandma always added pork trotters to boost the flavor. One of my aunts added panela or ripe plantain. Every household has its own recipe, its own stew, its own twist. In mine, I love using guiso costeño with red onions and scallions — it adds a caramelized sweetness I adore. Here’s a video of how I make my guiso.


Today, I’m sharing my version adapted to what I have here in Berlin. As I always say: there are no fixed rules in the kitchen, so feel free to adjust this recipe to your liking.


Frijoles colombianos con aguacate

Ingredients

(Yields 8–10 servings)


For the beans:

  • 3 cups cargamanto beans (Wachtelbohnen)

  • 1 tbsp baking soda (Natron)

  • 1 green plantain (or ripe, if you prefer)

  • 1 carrot

  • ½ red bell pepper

  • 1–2 garlic cloves

  • 2 bay leaves

  • 1 stalk spring onion

  • ½ white onion

  • Water (to cover the beans by 3–4 cm)


To season at the end:

  • 1 tsp sweet paprika

  • 1 tsp cumin

  • 1 tbsp salt (or to taste)

  • Pepper to taste

  • ½ tsp ground coriander (optional)


For the guiso costeño:

  • 1 tbsp vegetable oil

  • 3 large tomatoes, grated

  • 3 scallions, finely chopped

  • 2 red onions, diced

  • 2 garlic cloves, finely chopped

  • ½ tsp sweet paprika

  • ½ tsp cumin

  • ½ tsp turmeric (optional)

  • Salt to taste


Frijoles con chicharrón y arroz

Preparation


1. Soak the beans

Soak overnight in water with 1 tbsp baking soda (Natron). This helps soften them and reduce the compounds that cause gas.


2. Cook the beans

The next day, rinse the beans well and discard the soaking water. In a pressure cooker or multi-cooker (I use an Instant Pot), add the beans, plantain broken into chunks (this helps thicken), carrot, bell pepper, onions, garlic, and bay leaves. Cover with water (about 3–4 cm above the beans).


  • Instant Pot: 15–18 minutes on “High”

  • Conventional pressure cooker: 25–30 minutes

  • Regular pot: 45–60+ minutes


3. Make the guiso costeño

In a hot pan, add oil and then the onions. Sauté until translucent. Add garlic, grated tomatoes, spices, and salt. Stir well, bring to a boil, lower the heat and cover. Let it simmer on low heat for 15 minutes. My tip: grate the tomato and finely chop all ingredients — this helps them release their juices better than if they’re cut in large chunks.


4. Combine flavors

Once the beans are soft, remove the bay leaves, bell pepper, carrot, and onions. Discard the bay leaves and blend the rest with a bit of broth, a few beans, and a spoonful of the guiso. Return this to the pot. Add the rest of the guiso (save 2–3 tablespoons for garnish), stir well, and adjust the seasoning with salt and spices. Let everything simmer together for another 10 minutes over medium heat, covered, to thicken.


Enjoy!

Serve the beans however you like — with white rice, ripe plantain slices, arepa, avocado, or a fried egg. This is a little piece of home you can make wherever you are.


Will you try it? If you do, tell me in the comments

 

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