Guatemalan “Frijoles Colorados”

By Amanda Medwid

Beans are staple food in a lot of Latin American countries, this delicious Guatemalan recipe comes from Juan Carlos Arriola, Head, Milling Technology.

Guatemalan “Frijoles Colorados”


  • 1 lb cooked red kidney beans OR 2 18 oz cans red kidney beans
  • ½ lb roma tomatoes
  • 4 oz tomatillos (Physalis)
  • 3 garlic cloves
  • 1 medium white onion
  • 4 oz roasted almonds, finely ground
  • 6 oz cooked pulled pork
  • Salt to taste


In a frying pan, sauté the tomatoes (whole), the garlic cloves, the tomatillos and the onion (cut in quarters), stirring constantly until lightly browned. Combine with the ground almonds and using a blender, blend the mixture to a soup-like consistency. Pour the sauce through a strainer.

Put the cooked pulled pork mixed with the beans and the sauce together in a pressure cooker for 20 minutes. Add salt to taste if desired.

Serve with rice.

Makes 4 servings.


Here’s what Juan Carlos, who was born in Guatemala, had to say about why he chose this recipe:

“I chose this recipe because beans are staple food in a lot of Latin American countries and this is a recipe that is usually prepared with “Chicharrón” (Pork Rinds) so using pulled pork gives it a unique twist and flavour.”

Juan Carlos Arriola joined Cigi in 2012 and holds the position of Head, in the Milling Technology Department. He began his milling career when studying industrial engineering in Guatemala and since 1999 has served as plant superintendent, head miller, and production manager in several plants in Guatemala and Dominican Republic. Prior to joining Cigi, he was Production Manager at Molinos del Higuamo in San Pedro de Macoris, Dominican Republic. Juan Carlos is a graduate of the Swiss School of Milling in St. Gallen, Switzerland and received milling training at the Buhler training centre in Uzwil, Switzerland.