Frijoles Cargamanto Rojos
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Frijoles Cargamanto Rojos consist of elongated, plump pods with 5 to 7 oval to ovoid seeds. The pods are smooth with tapered ends and showcase mottled, pink-yellow hues, developing a deeper yellow tone as they mature. Inside the pod, the beans are taut, smooth, and maroon, covered in beige, pink, and white spots. The beans also have thin skin with a dense, starchy consistency that becomes creamy, buttery, and tender when cooked. Fresh Frijoles Cargamanto Rojos have a vegetal, grassy taste, and when cooked, the beans develop a mild, sweet, and nutty flavor.
Frijoles Cargamanto Rojos are available fresh in the late summer through fall. The beans are also available year-round when dried.
Frijoles Cargamanto Rojos, botanically classified as Phaseolus vulgaris, are a Colombian heirloom bean belonging to the Fabaceae family. The ancient variety is an essential nutrition source throughout Colombia and is one of the few food ingredients used daily in all regions of the country. Frijoles Cargamanto Rojos are frequently grown in Colombian home gardens, favored for their unusual coloring, nutty flavor, and smooth texture when cooked, and the beans are utilized fresh and dried for culinary applications. The beans are also commercially cultivated, dried, and exported as a source of income. There are many different varieties of cargamanto beans found throughout the Andean region of South America, and through explorers, trade, and continued breeding, popular varieties of beans known as cranberry, roman, madeira, and borlotti are all believed to be descendants of the original cargamanto bean.
Frijoles Cargamanto Rojos are an excellent source of fiber to regulate the digestive tract and are a good source of potassium to balance fluid levels within the body. The beans also provide iron to develop hemoglobin, a protein used to transport oxygen in the blood to vital organs and contain minerals such as phosphorus, magnesium, and zinc.
Frijoles Cargamanto Rojos can be used fresh or dried and have a mild, nutty flavor well-suited to various cooked applications. It is important to note that when the fresh beans are cooked, they will lose their unique coloring and will develop a beige hue. Dried beans will also transition into a flat and solid, dark red shade as they are heated, and the beans must be soaked overnight before preparing. Frijoles Cargamanto Rojos can be lightly boiled and incorporated into salads, blended into dips, spreads, and sauces, or stirred into soups and stews. The beans can also be mashed into vegetarian burgers or mixed into creamy casseroles for a thicker consistency. In Colombia, Frijoles Cargamanto Rojos are used as a filling side dish, traditionally served with rice, meats, or arepas, and the beans are sometimes soaked in beer for added flavor. Frijoles Cargamanto Rojos pair well with spices such as cloves, garam masala, cinnamon, turmeric, and cardamom, yogurt, herbs such as chives, cilantro, and parsley, potatoes, carrots, tomatoes, plantains, yucca, and roasted meats such as beef, poultry, and pork. Fresh, unshelled Frijoles Cargamanto Rojos will keep 3 to 4 days when stored in a plastic bag in the refrigerator. Dried beans will keep up to one year when stored in a container in a cool, dry, and dark place.
In Antioquia, Colombia, Frijoles Cargamanto Rojos are a staple ingredient in everyday cooking and are used in the traditional dish known as Bandeja Paisa. Bandeja translates from Spanish to mean “platter,” which is a descriptor for the dish’s large portion size, and Paisa is a name for the people of Antioquia. Bandeja Paisa generally consists of a sampling of beans, chicharrones, arepas, ground beef, rice, avocado, sausage, plantains, and eggs. The dish was originally created to sustain workers in the field, and over time, it has become one of the national dishes of Colombia. Frijoles Cargamanto Rojos are frequently cooked with spices, pork hocks, and vegetables such as carrots for added flavor, and when served as a stand-alone dish at restaurants in Antioquia, the beans are known as Frijoles Antioqueños. In addition to culinary dishes, dried Frijoles Cargamanto Rojos are also used to make jewelry and rosary beads.
Frijoles Cargamanto Rojos are native to Colombia and have been cultivated since ancient times. The variety was quickly spread through trade and migrating peoples across the Andean region, and over time, the beans have been independently domesticated and bred to create many new cultivars. Today Frijoles Cargamanto Rojos are primarily grown in Antioquia and Valle del Cauca in Colombia and are sold locally and dried for export.
Recipes that include Frijoles Cargamanto Rojos. One is easiest, three is harder.