Frijoles Panameños

Name: Frijoles Panameños
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 6 servings
Cuisine: Panamanian
Ingredients: 2 cups dried red beans, soaked overnight; 1 onion, diced; 4 cloves garlic, minced; 1 bell pepper, diced; 2 tomatoes, diced; 1 tsp cumin; 1 tsp oregano; 2 tbsp vegetable oil; 6 cups water; Salt and pepper; Cilantro for garnish

Porotos (free-HOH-lehs pah-nah-MEH-nyohs)

Panamanian Stewed Beans

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 243 kcal

Creamy, slow-simmered red beans in a rich sofrito with cumin, garlic, and cilantro — the essential side dish of the Panamanian Interior.

Nutrition & Info

Protein 14.0g

Carbs 40.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: bowl

Garnishes: cilantro

Accompaniments: white rice, tortillas, patacones

Ingredients

2 cups dried red beans, soaked overnight
1 onion, diced
4 cloves garlic, minced
1 bell pepper, diced
2 tomatoes, diced
1 tsp cumin
1 tsp oregano
2 tbsp vegetable oil
6 cups water
Salt and pepper
Cilantro for garnish

Instructions

1
Drain soaked beans. Place in a large pot with fresh water. Bring to a boil, reduce to simmer.
2
Cook beans 1-1.5 hours until tender.
3
In a separate pan, sauté onion, garlic, and bell pepper in oil. Add tomatoes, cumin, and oregano.
4
Add sofrito to the beans. Simmer 20 more min until thick and creamy.
5
Mash some beans against the pot side to thicken the broth.
6
Season with salt and pepper. Garnish with cilantro.

💡

Did You Know?

In the Panamanian Interior, a meal without beans is considered incomplete — they appear at breakfast, lunch, and dinner without fail.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

cilantro

Accompaniments

white rice, tortillas, patacones

The Story Behind Frijoles Panameños

Beans have been cultivated in Panama since pre-Columbian times and remain the primary protein source for rural communities in the Interior provinces. The slow-cooking technique with sofrito creates a thick, flavorful broth that accompanies rice at every meal. Panamanian beans are distinctly seasoned with cumin and sofrito, setting them apart from Caribbean-style beans.

🕐 Traditionally enjoyed lunch or dinner side 📜 Origins: Pre-Columbian

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