This recipe is from an old Colombian coffee plantation owner from Titiribí, Antioquia and is typical of the area.

• 2 lbs dry light red kidney beans
• 1 lb bacon, cut into 1 inch pieces
• ½ head cabbage, cut into ½ inch dice
• 1 large onion, finely diced
• 3 cloves garlic, finely diced
• 3 scallions, chopped into small pieces
• 1 or 2 green plantains, chopped into pieces
• 1 can diced tomatoes (optional)
• Several pieces of chicharrón (optional)

Soak beans overnight in enough water to cover. Drain and rinse. Fry bacon until done, but not crisp. Drain and set aside. In a large pot, bring 2 quarts of water to boil. Add cabbage, onions, garlic, scallion, tomatoes, and plantains. Cook one hour or until the stock thickens. Add the beans and bacon and cook until the beans are tender, about 2 hours. Salt and pepper to taste. Add a piece of chicharrón to each serving for authenticity.

Portuguese or Polish sausage can be added with the bacon. Different beans such as navy, Great Northern, or limas can be used to supplement the kidney beans.