By: Franchesca Livraghi | @breakthrukitchen

Frijoles colorados is a classic Cuban red bean stew made with chorizo, smoked ham, calabaza, and russet potato. It’s a staple in Cuban cuisine, packed with rich, smoky sabor and a thick, hearty texture. The beans simmer slowly, soaking up all the goodness from the meat and spices like Loisa’s Organic Sazón, Cumin, and Oregano.

Halfway through cooking, the calabaza and potato melt into the broth, adding even more flavor. It’s the kind of meal that fills your kitchen with amazing smells and tastes like pure comfort in a bowl.

Smoked ham hock is essential

Smoked ham hock is what gives this dish its deep, rich flavor. Smoked ham hock is a flavorful cut of pork from the lower part of a pig’s leg that gets cured and smoked, giving it that smoky and slightly salty taste.  

It may not have much meat, but it’s packed with collagen and fat that melt into stews as it cooks, adding richness and depth to dishes like frijoles colorados. It’s usually simmered for a long time to release its flavor, making it a staple in dishes like frijoles colorados and other popular recipes like collard greens.

As it cooks, all that smoky, meaty goodness seeps into the broth, making the beans taste incredible while naturally thickening the stew. If you don’t have one, a smoked turkey leg or ham bone can work, but for the best flavor, ham hock is the way to go.

Make frijoles colorado using a caldero

For the most authentic and traditional frijoles colorados, cooking them in a caldero is a classic method in Cuban cooking. This cast aluminum pot distributes heat evenly which helps the beans cook properly while allowing all the flavors to develop and creating a perfectly thickened stew. Plus, calderos are made for slow-cooked dishes, so it’s just what you need for this Cuban red bean stew.

Deglaze the pan to lock in those flavors

Don’t skip deglazing the pan because it’s the secret to building flavor in this recipe. After sautéing the onions, peppers, garlic, and chorizo with Loisa Sofrito, you’ll notice little browned bits stuck to the bottom of the pot, and that’s pure flavor. Pour in a splash of red wine and lime juice, then stir to lift all that goodness into the broth.

Getting the right texture

Thickening up the stew perfectly comes down to letting it simmer long enough for all the flavors to meld while keeping the beans soft but not mushy. The calabaza and potato also help thicken the stew by breaking down slightly as they cook, which naturally thickens the broth and gives it that rich, hearty consistency. 

If it’s looking too thin, just let it simmer uncovered for a few extra minutes. If it gets too thick, a splash of water or broth will bring it back to the right texture. The key is to let it cook slowly so everything comes together just right.

Serve with your favorite sides

You already know arroz blanco, maduros, and avocado are the perfect trio for this. The white rice soaks up all that broth, the sweet plantains balance out the savory flavors, and the avocado adds a fresh, creamy bite. And honestly, with chorizo and smoked ham hock in the frijoles, this is already a full meal. 

Using dry beans instead of canned

If you prefer to use dry red kidney beans, you’ll need to soak them overnight and cook them separately before adding them to the stew. This takes more time, but it gives the beans a creamier texture and allows them to absorb even more flavor. After the beans are soft, instead of draining them, use the cooking liquid in the frijoles colorados for a more velvety broth. Plus, the starchy water from the beans helps thicken the stew naturally.