Colombian
Calentado
A Colombian breakfast of yesterday’s rice and beans warmed together in hogao until savory and a little crispy. It is served with a fried egg, arepa, and avocado, just as it often is at home.
Watch it madeLa Cocina de Dylan Cifuentes · 1:47
Ingredients
- Cooked white rice, preferably from the day before2 cups
- Cooked red beans with a little broth1 cup
- Vegetable oil or pork lard2 tbsp
- Long green onion, finely chopped2 stalks
- Ripe tomato, finely chopped1 medium
- Garlic, minced1 clove
- Ground cumin1/4 tsp
- Achiote or color1/4 tsp
- Saltto taste
- Eggs2
- Small arepas, warmed2
- Avocado, sliced1/2
- Fresh cilantro, chopped1 tbsp
Method
- Warm 1 tablespoon of oil or lard in a wide skillet over medium heat.
- Add the green onion, tomato, garlic, cumin, achiote, and a pinch of salt, then cook for 6 to 8 minutes until the hogao is soft, juicy, and fragrant.
- Stir in the cooked beans with their broth and simmer for 2 minutes so they absorb the hogao.
- Add the cooked rice and fold everything together, breaking up any clumps without mashing the beans.
- Spread the mixture across the skillet and cook for 5 to 7 minutes, stirring occasionally, until hot throughout and lightly toasted in spots.
- Taste and adjust the salt, then lower the heat to keep the calentado warm.
- In a separate pan, heat the remaining 1 tablespoon oil and fry the eggs to your liking.
- Serve the calentado hot with a fried egg on top or alongside, plus warm arepas, avocado slices, and chopped cilantro.
Common questions
Can I substitute the rice or beans in calentado if I don’t have the traditional version?
Yes. Use any cooked long-grain rice, ideally chilled so it fries up better. For beans, red, black, or pinto all work; keep a little broth or cooking liquid so the mixture stays moist and flavorful.
How long should I cook the hogao and the final rice-bean mixture?
Cook the hogao 6 to 8 minutes until soft and fragrant. After adding beans, simmer 2 minutes. Once the rice goes in, cook 5 to 7 minutes more, stirring occasionally, until hot and lightly toasted.
What are the most common mistakes when making calentado?
The biggest mistakes are using fresh wet rice, which turns mushy, and over-stirring, which breaks the beans. Also avoid adding too much liquid; you want moist, cohesive rice, not a soupy skillet mixture.
How do I store leftover calentado, and how long does it keep?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. Reheat in a skillet with a splash of water or broth to loosen it, or microwave in short bursts, stirring once or twice.
What’s the best way to serve calentado for a traditional breakfast?
Serve it hot with a fried egg on top or beside it, plus warm arepas, avocado slices, and chopped cilantro. If you want extra richness, finish with a little more oil or a spoonful of bean broth.