Colombian Cargamanto Bean and Chorizo Cazuela with Roasted Ripe Plantain

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the ripe plantain on a baking tray, brush it with 1 teaspoon of the vegetable oil, and roast for 18 to 22 minutes, turning halfway through, until golden and caramelized. Set aside.

2. 2

   Place the soaked and drained cargamanto beans in a medium pot with the 1200 ml water. Bring to a boil, reduce to medium-low heat, and cook for 55 to 65 minutes until tender but not falling apart. Add a little more hot water if needed during cooking. Reserve the beans with 250 ml / 1 cup of their cooking liquid.

3. 3

   While the beans cook, heat a cazuela or wide pot over medium heat. Add the remaining vegetable oil and brown the Colombian chorizo for 5 to 7 minutes, until it releases some fat and develops color. Remove and set aside.

4. 4

   In the same pot, add the scallions, tomato, garlic, and red bell pepper. Cook for 8 to 10 minutes, stirring, until a thick hogao forms.

5. 5

   Add the ground cumin, annatto, grated panela, salt, and black pepper to the hogao. Cook 2 more minutes so the spices blend in.

6. 6

   Add the browned chorizo, the cooked beans with their reserved cup of liquid, and the hot chicken stock or water. Stir well, bring to a gentle simmer, and cook uncovered for 20 to 25 minutes over medium-low heat, until thick and stew-like.

7. 7

   Add half of the chopped fresh cilantro, taste for salt, and adjust if needed. Cook 1 additional minute.

8. 8

   Serve the cazuela hot in deep bowls. Top with strips of roasted ripe plantain, divide the diced avocado over the bowls, and finish with the remaining fresh cilantro.