Frisoles are washed and soaked in cold water from the previous night. In the same water they start cooking for 3 hours with the claw (if desired)-pork-the carrot, the bananas and the hogao. When they are soft, the oil, salt and cumin are added and allowed to be preserved until the desired thickness is achieved.
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| Ingredients to do frisols: |
| 3 cups of frisoles cargamanto (red) or pink 15 cups of water 1 pound of pig holes Oil salt pepper and cumin to taste ingredients hagao 2 pounds of minced dressing 6 chopped onion stems 4 tablespoons of oil salt pepper and saffron to taste |
Ingredients to do frisols:
2. They are served with arepas, patacones (green and fried banana), pork rinds (pork skin), white rice, ripe platano, fried egg, sausage, ground meat, avocado, salad and a hogao casserole for each diner.
3. Hagao preparation: tomatoes and onions are fovered in the oil, stirring until a soft sauce is achieved.
4. salt, pepper and color is added.
5. can be kept in glass jar in the refrigerator.
6. Try not to eat it late at night because it can fall heavy, but that does not stop enjoying it that is the best typical dish in Colombia.
7. is originally from Antioquia.
8. Difficulty level: 2
9. Preparation time: 60 min
10. Cooking time: 20
11. vegetarian
