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Red Beans with Pork Meat or Pork Rind Recipe

In Guatemala is known as “Frijoles Colorados (rojos) con Carne o Chicharrón”. This is one of the best dishes of Guatemalan food. This is the traditional lunch of many Guatemalan families and is the main course of lunch. It is very simple to prepare and its very characteristic aroma highlights it over many other typical Guatemalan recipes.

If you travel to Guatemala and visit Chimaltenango, you will discover that it is the favorite dish at any local restaurant, since this is an “original traditional” recipe of this region. The secret behind the intense flavor is in the sauce, which is made with roasted and ground pumpkin (ayote) seeds. Take note that pumpkin seeds to use for this recipe is the Guatemalan kind, from Guatemala.

Like the Guatemalan White Beans recipe (click here), the Red Beans dish is also very nutritious, leaving a feeling of being full and satisfied for the rest of the day.

Ingredients for the Beans

  • 1 Pound of red beans ** (also known as “colorados” in Guatemala).
  • 1 whole garlic head
  • 1 medium onion (peeled)
  • 1 teaspoon of olive oil
  • 1 pound of pork or 6 ounces pork rinds
  • ½ cup of olives
  • 1 spoonful of capers
  • Salt to taste

Ingredients for the "sofrito" (stir-fry)

  • 3 garlic cloves
  • 1 medium onion, peeled and chopped
  • 3 tomatoes cut into pieces
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili
  • 4 ounces of ayote (pumpkin) seeds (seeds must be roasted and ground)
  • oregano

** rinsed and soaked overnight

red beans recipe


  1. Place the beans, the garlic head and the whole onion in a pot, add salt to taste and cover with enough water and bring to a boil.
  2. As soon as the water comes to a boil, lower the heat and simmer for 1 hour and a half or 2 hours until the beans are very soft.
  3. Meanwhile, cook the pork cut into pieces with water, salt to taste, a clove of garlic and a piece of onion and cook for about 30 mins.
  4. To make the “sofrito”, cut the tomato, onion and chop the rest of the garlic into small pieces and fry with olive oil, adding oregano, the pumpkin seeds powder, ground chili and ground cumin to the mixture.
  5. Then, add the mixture of the stir-fry and the cooked meat to the pot of beans and simmer for an additional 15 mins so that all the flavors are well mixed.
  6. Finally, serve with rice, avocado and corn tortillas. We recommend adding chopped cilantro as a final touch.



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