Cargamanto Beans and Pandebonos

Despite the heat, soups/stews are very popular here and are served as a first course at many local restaurants. Tonight I decided to make a stew with chicken, some vegetables, a ripe plantain, and cargamanto beans. I found the recipe on a Colombian cooking blog. We ate it with a dollop of cumin lime sour cream and a side of pandebono. Yum!

Cargamanto beans originated here in Colombia and are usually used to make Frijoles Antioqueños (traditional beans from the Antioquia region, where the city of Medellin is located). With their speckles, they look similar to pinto beans.

Pandebonos are little round breads made with yuca flour and farmer's cheese. Colombians eat them for breakfast or a snack, but I thought they would also go well with my stew.