Red Beans Canned Colombian Cargamanto 10 Cans/13.4 Oz Frijoles Cargamanto Antioqueños Macedonia Brand Recipe Start Price USD 24.99 Current Price USD 24.99 Time Left 7 days 21 hours 33 minutes Bid Count 0 Buy It Now Price - Reserve Price - Start Time Thursday, September 18, 2008 End Time Friday, January 16, 2009 Location Miami, FL See more about 'Red Beans Canned Colombian Cargamanto 10 Cans/13.4 Oz ' Description CANNED RED BEANSCargamanto Colombian Antioqueño Beans ( Romano Beans ) Macedonia Brand Name.The best Home recipe in the MarketThis offer is for 10 cans of 13.4 Ounces eachOne Order is for 10 cansReady to Eat with the Home made flavorIngredients: Beans, Carrot, white onion, modify starch, vegetable protein, tomato paste, green onion, salt, coriander, onion and spices.The recipe above is already done for you in every can:Antioqueño Beans is an icon of Colombian Typical Food. Are main ingredient of what I consider the National dish: Bandeja Paisa (Paisa's Tray), and generally used in the Calentao.  Ingredients 1 lb of Red or Cargamanto beans2 red tomatoes1 cup of chopped scallions¼ cup of Oil2 Tbs of cumin1 Tbs of allspice6 cups of water1 cube of chicken broth1 large plantain (I like to use it very ripe, it gives a sweet taste to the beans)optional: add ½ lb of flank steak], pork legs, or pork rinds Procedure Wash beans and let hydrate overnight by covering with twice its amount in water.Next day, remove floating beans.I strongly recommend to use a pressure cooker, which will save you plenty of time when cooking the beans.Heat the oil in the pressure cooker. Add scallions and let fry until it starts getting brown. Add tomato, cumin, cubed chicken broth and allspice. This is called "Hogao", a basic sauce for many Colombian dishes.Add 6 cups of water, the beans, and plantain. Cook in medium heat until it boils.Cover the pressure cooker, and let cook for 30 minutes.Let cool, and open pressure cooker (I use to pull up the pressure valve with a knife, to let steam get out faster, but do so only if used to work with this type or pan).Check water amount, and add optional beef / pork and close back. Cook for additional 30 minutes.Check salt. If you wish them thicker, you can cook uncovered at low heat. Variations, Tips When serving, you can put additional hogao, on top of it.You can serve it with white rice, avocado, ground beef, roasted beef, fried plantain, roasted chicken, corn "arepa" and many other combinations."Trasnochado Beans" (or eaten one day after being cooked) are a great option to eat beans with a delicious concentrated flavor.If you want to build a Paisa's Tray (Bandeja Paisa), you should serve a portion of Antioqueño beans, a portion of white rice, a portion of ground beef, a slice of avocado, one fried sausage (Chorizo), fried ripe plantain, one fried blood sausage, pork rind, and one fried egg on top of the rice. Enjoy it!!!.Another delicious option for Antioqueño Beans, are the "Cazuelitas" (Small Casserole).You serve half of a casserole with Antioqueño Beans, and add to it corn, shredded beef ("Ropa Vieja"), avocado (cubed), and ground pork rind.Zanne Stewart, Media Food Editor :"It took me a while to find anyone who knew anything about the Cargamanto beans, which I fell in love with even before I tried cooking with them. They are so beautiful that they could easily be sold in bead stores. The beans are labeled either "red" or "white," but, in truth, both are variations on a mottled red; the "white" ones are just a little paler. Big to start with, they expand to the size of olives when cooked and, sadly, lose most of their distinctive markings. I eventually discovered that in Colombia these beans are an important component of la bandeja paisa, a type of banquet-on-a-platter made up of rice, fried pork rind, pulverized fried beef, plantains, arepas, avocado, and the beans, all topped off with a fried egg. Phew. I opted instead for a simple salad that features these magnificent, tender-skinned beans more prominently."    Photograph by Romulo Yanes Since joining Gourmet in 1972, Zanne Early Stewart’s been refining her palate. Early in her career, she took classes with Marcella Hazan, Jacques Pepin, Nina Simonds, and the late John Clancy, and she continues to relish every learning opportunity. Her knowledge of food and wicked sense of humor have kept the test-kitchens spicy for decades. Recently she added the word "media" to her food editor title and looks forward to expanding her role beyond the pages of the magazine. Normal 0 MicrosoftInternetExplorer4 THE HOME OF THE FREE SHIPPING FREE USPS PRIORITY MAIL DELIVERY IN USA (2 TO 3 DAYS AT YOU FRONT DOOR) Bid with confidence from a 100% Feedback Satisfaction E-bay Seller Good Luck!! Frijoles Antioqueños Cargamanto Macedonia Brand NameReceta Original como en casa, los mejores en sabor y originalidad.La oferta es por 10 latas de 13.4 onzas / 380 gramos cada una.Ingredientes: Frijol Cargamanto, agua, zanahoria, cebolla blanca, almidon modificado de maiz, proteina vegetal hidrolizada, pasta de tomate, cebolla junca, sal cilantro cebolla en polvo y especias.Check this site for recipes with this beans:http://en.wikibooks.org/wiki/Cookbook:Frijoles_Antioque%C3%B1os The recipe above is already done for you in every can:Antioqueño Beans is an icon of Colombian Typical Food. Are main ingredient of what I consider the National dish: Bandeja Paisa (Paisa's Tray), and generally used in the Calentao.  Ingredients 1 lb of Red or Cargamanto beans2 red tomatoes1 cup of chopped scallions¼ cup of Oil2 Tbs of cumin1 Tbs of allspice6 cups of water1 cube of chicken broth1 large plantain (I like to use it very ripe, it gives a sweet taste to the beans)optional: add ½ lb of flank steak], pork legs, or pork rinds Procedure Wash beans and let hydrate overnight by covering with twice its amount in water.Next day, remove floating beans.I strongly recommend to use a pressure cooker, which will save you plenty of time when cooking the beans.Heat the oil in the pressure cooker. Add scallions and let fry until it starts getting brown. Add tomato, cumin, cubed chicken broth and allspice. This is called "Hogao", a basic sauce for many Colombian dishes.Add 6 cups of water, the beans, and plantain. Cook in medium heat until it boils.Cover the pressure cooker, and let cook for 30 minutes.Let cool, and open pressure cooker (I use to pull up the pressure valve with a knife, to let steam get out faster, but do so only if used to work with this type or pan).Check water amount, and add optional beef / pork and close back. Cook for additional 30 minutes.Check salt. If you wish them thicker, you can cook uncovered at low heat. Variations, Tips When serving, you can put additional hogao, on top of it.You can serve it with white rice, avocado, ground beef, roasted beef, fried plantain, roasted chicken, corn "arepa" and many other combinations."Trasnochado Beans" (or eaten one day after being cooked) are a great option to eat beans with a delicious concentrated flavor.If you want to build a Paisa's Tray (Bandeja Paisa), you should serve a portion of Antioqueño beans, a portion of white rice, a portion of ground beef, a slice of avocado, one fried sausage (Chorizo), fried ripe plantain, one fried blood sausage, pork rind, and one fried egg on top of the rice. Enjoy it!!!.Another delicious option for Antioqueño Beans, are the "Cazuelitas" (Small Casserole).You serve half of a casserole with Antioqueño Beans, and add to it corn, shredded beef ("Ropa Vieja"), avocado (cubed), and ground pork rind. Place a Bid!