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The Piloyada Antigueña recipe is a traditional dish from Antigua Guatemala, known for its simple yet flavorful combination of ingredients. This recipe for Piloyada brings together the unique taste of piloy beans (similar to kidney or pinto beans) with other fresh ingredients, creating one of my favorite Guatemalan recipes using beans that’s both nutritious and delicious. In this traditional Guatemalan dish, the piloy beans are the star. They’re mixed with ingredients like chorizo, pork, vegetables, and a homemade dressing, making this hearty and satisfying meal. It’s a staple in Guatemalan food culture, showcasing how everyday ingredients can come together to make something special.
Growing up in Guatemala City, I have fond memories of visiting the beautiful colonial city of Antigua Guatemala, especially on weekends with my family. Each visit was an adventure, from exploring its colorful streets to admiring the stunning architecture. But what always excited me the most was the food. With its comforting blend of piloy beans and vibrant flavors, this dish always reminds me of the warmth and joy of those family outings. Whenever I taste Piloyada Antigueña, it’s like taking a trip back to those carefree days, strolling through Antigua’s cobbled streets and basking in the city’s rich history and culinary delights.
Piloyada Antigueña has always held a special place in my heart; it is one of the best things to eat if visiting Antigua Guatemala. If you’re planning to visit Guatemala, check out the best things to do in Antigua Guatemala.
What is Piloyada Antigueña?
Piloyada is a traditional dish from Antigua, Guatemala, known for its rich flavor and hearty ingredients. This is a delicious bean and pork dish. The base are Guatemalan pilot beans, which can be substituted for pinto or red kidney beans, combined with pork, chorizo and vegetables like tomato and onions. It’s a celebration of Guatemalan flavors, combining a variety of ingredients that create a unique and delicious meal.
This Guatemalan bean recipe is perfect for anyone looking to try authentic Guatemalan food. Simple to make and full of flavor, Piloyada Antigueña is a great way to bring a taste of Guatemala to your table.
What are the Ingredients of Piloyada Antigueña
The key ingredient in Piloyada is piloy beans, which are native to Guatemala. Piloy beans (or red kidney beans) are known for their creamy texture and ability to absorb flavors well. These beans are typically cooked with seasonings and then mixed with an assortment of other ingredients. Common additions include chopped hard-boiled eggs, queso fresco, chorizo or another type of sausage, bell peppers, onions, and sometimes other vegetables or meats, depending on the recipe or personal preference.
The dish is dressed with a blend of oil, vinegar, and local herbs, giving it a tangy and slightly spicy taste. Piloyada is often garnished with cheese and served as a main dish or a side dish at various gatherings and celebrations. It’s a perfect example of the fusion of indigenous and Spanish influences in Guatemalan cuisine, showcasing the country’s rich culinary diversity.
Origin and History of Piloyada Recipe from Antigua Guatemala
Piloyada, with its central ingredient of piloy beans, is a dish deeply embedded in the culinary traditions of Guatemala, particularly in the region of Antigua. The history and origin of piloy beans and the dish Piloyada reflect a rich tapestry of cultural and agricultural heritage.
Piloy beans, also known as “frijoles piloyes,” are a bean variety native to Guatemala, they are like a cross between red kidney beans and pinto beans but not the same. They are distinctive for their size, vibrant color, and pattern, often red or pink with speckles. These beans have been cultivated and utilized in Guatemalan cooking for generations, forming an integral part of the local diet. Their unique flavor and creamy texture make them a favored ingredient in various traditional dishes.
The origins of Piloyada can be traced back to the colonial era in Guatemala. The dish represents a fusion of Spanish culinary influences, indigenous Guatemalan ingredients, and cooking methods. While the Spaniards introduced new cooking techniques and ingredients like olive oil and vinegar, the indigenous people contributed local staples like piloy beans and corn.
Over time, Piloyada evolved into a dish that symbolizes a blend of cultures. This hearty bean dish it’s a celebration of Guatemalan flavors and history. The combination of piloy beans with ingredients such as chorizo, hard-boiled eggs, and vegetables is a testament to the diverse agricultural produce available in the region.
Today, Piloyada is not just a popular dish in Antigua but also a part of Guatemala’s cultural identity. It’s often served during festivals and gatherings, showcasing the enduring legacy of both the indigenous and colonial influences on Guatemalan cuisine. The continued popularity of Piloyada and the use of piloy beans in Guatemalan cooking are reminders of the rich, agricultural, and cultural history of the region.
Recipe for Piloyada Antigueña
Ingredients:
- 1 lb piloy beans (can substitute for red kidney beans or pinto beans)
- 1 bay leaf
- 3 garlic cloves, finely minced
- 1 sprig of fresh thyme
- 6 longaniza sausages (or 3 kielbasa sausages as a substitute for 6 longaniza sausages)
- 6 Spanish-style chorizo sausages
- ½ lb pork loin
- ¼ cup of white vinegar or apple cider vinegar
- ½ lb tomatoes, chopped
- 1 large yellow onion, diced
- 1 sprig of parsley, finely chopped
- Salt and pepper, to taste
- Water for cooking
- Fresh parsley
- 1 hard-boiled egg, sliced
- ¼ cup Queso fresco, Queso duro, or other crumbly Mexican-style cheese
Instructions:
- Prep the Beans:
- Soak the piloy beans overnight in water to soften them.
- Cook the Beans:
- Drain the beans and transfer them to a pressure cooker.
- Add the bay leaf, minced garlic, and thyme.
- Cover with water and pressure cook for about 30 minutes until the beans are tender.
- Prepare the Pork Loin:
- Boil the pork loin in 1 liter of water until cooked, let it cool, then cut into bite-sized pieces.
- Cook the Sausages:
- Cook the longaniza sausages (or kielbasa sausages as a substitute) and Spanish-style chorizo in a frying pan until browned.
- Once cooled, slice the sausages into rounds.
- Combine Ingredients:
- In a large mixing bowl, mix the cooked beans (without the water), pork loin pieces, and sausage slices.
- Add Fresh Ingredients and Dressing:
- Add the chopped tomatoes, diced onion, and chopped parsley to the bowl.
- Pour in the vinegar and season with salt and pepper.
- Final Touches:
- Thoroughly mix all the ingredients.
- Optionally, garnish with grated hard cheese, more chopped parsley, and hard-boiled egg slices.
- Serving Suggestions:
- Serve the Piloyada Antigueña warm or at room temperature as a main or side dish.
This Guatemalan dish is a great way to enjoy a taste of Antigua’s culinary traditions. It’s hearty, flavorful, and perfect for gatherings. The mix of beans and various meats creates a rich and satisfying meal.
Tips for Making the Best Piloyada:
- Make sure to soak the beans overnight to reduce cooking time and improve digestibility.
- Beans should be cooked until tender but not mushy. The texture is important for the overall quality of the dish.
- Consider adding a bay leaf or some cumin to the beans while they cook for added flavor.
- Ensure a good balance between the beans, vegetables, and chorizo. Each component should complement the others without overpowering them.
- The dressing should be tangy and flavorful to contrast with the richness of the beans and chorizo.
- Allow the piloyada to rest briefly after mixing with the dressing. This helps the flavors to meld together.
- The hard-boiled egg garnish adds a visual appeal and a layer of texture and flavor. The fresh cilantro and queso fresco make this dish look great and taste great too.
- Piloyada can be served warm or at room temperature, depending on preference.
How to Store Piloyada Antigueña
Storing and freezing Piloyada properly can help maintain its flavor and texture, allowing you to enjoy it at a later time. Here’s how you can do it:
Storing in the Refrigerator:
- Allow the Piloyada to cool to room temperature after cooking. It’s important not to store warm food directly in the refrigerator as it can raise the temperature inside the fridge.
- Transfer the Piloyada to an airtight container. This will help to keep it fresh and prevent it from absorbing other odors from the refrigerator.
- Stored in the refrigerator, Piloyada can last for about 3 to 5 days.
Freezing Piloyada:
- Make sure the Piloyada is completely cool before freezing.
- If you have a large quantity, consider dividing it into smaller portions. This makes it easier to thaw only what you need later.
- Use freezer-safe bags or containers to store Piloyada in the freezer. Remove as much air as possible from freezer bags to prevent freezer burn.
- Label the bags or containers with the date so you know when you froze it.
- Piloyada can be frozen for up to 2-3 months. Beyond this, it may start to lose its quality.
Thawing and Reheating:
- Thaw frozen Piloyada in the refrigerator overnight. For a quicker method, you can use the microwave, but be sure to use a microwave-safe container.
- Reheat Piloyada in a microwave or on the stovetop. Add a little water or broth to moisten it if it seems dry.
- Stir it well while reheating to ensure that it heats evenly.
Note: Be cautious when freezing Piloyada with certain ingredients. Dishes with hard-boiled eggs and fresh vegetables might not freeze as well, as these ingredients can change texture when frozen and then thawed. If you plan to freeze Piloyada, it might be best to add these ingredients fresh when you’re ready to serve.
How to Serve Piloyada
For a more authentic experience, serve Piloyada Antigueña with a side of freshly made tortillas or traditional Guatemalan bread. You can also pair it with a refreshing local drink such as horchata or tamarind. Piloyada Antigueña is a dish that reflects the diversity and richness of Guatemalan cuisine. By preparing and enjoying this recipe, you’re not just savoring a delicious dish, but also embracing an integral part of Guatemalan culture. So, go ahead and try this wonderful mix of flavors and traditions at your next family gathering or with friends!
Piloyada Antigueña: A Guatemalan Pork and Bean Recipe
Ingredients
- 1 lb piloy beans (can substitute for red kidney beans or pinto beans)
- 1 bay leaf
- 3 garlic cloves, finely minced
- 1 sprig of fresh thyme
- 6 longaniza sausages (or 3 kielbasa sausages as a substitute for 6 longaniza sausages)
- 6 Spanish-style chorizo sausages
- ½ lb pork loin
- ¼ cup of white vinegar or apple cider vinegar
- ½ lb tomatoes, chopped
- 1 large yellow onion, diced
- Salt and pepper, to taste
- 1 sprig of parsley, finely chopped
- 1 hard-boiled egg, sliced
- ¼ cup Queso fresco, Queso duro, or other crumbly Mexican-style cheese
Instructions
- Soak the piloy beans overnight in water to soften them.
- Drain the beans and transfer them to a pressure cooker.
- Add the bay leaf, minced garlic, and thyme.
- Cover with water and pressure cook for about 30 minutes until the beans are tender.
- While the beans are cooking boil the pork loin in 1 liter of water until cooked, let it cool, then cut into bite-sized pieces.
- Cook the longaniza sausages (or kielbasa sausages as a substitute) and Spanish-style chorizo in a frying pan until browned.
- Once cooled, slice the sausages into rounds.
- In a large mixing bowl, mix the cooked beans (without the water), pork loin pieces, and sausage slices.
- Add the chopped tomatoes, diced onion, and chopped parsley to the bowl.
- Pour in the vinegar and season with salt and pepper.
- Thoroughly mix all the ingredients.
- Optionally, garnish with grated hard cheese, more chopped parsley, and hard-boiled egg slices.
Notes
Serving suggestions: Serve the Piloyada Antigueña warm or at room temperature as a main or side dish.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 448Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 109mgSodium: 1111mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 26g
Other Guatemalan Recipes You Are Sure to Love
Here are some other hearty Guatemalan recipes you might enjoy, and be sure to check out my complete guide to Guatemalan food, where you will find a full list of Guatemalan recipes from tamales colorados and stews like Jocón to drinks like rosa de jamaica and the best Guatemalan desserts including everything from rellenitos to buñuelos.
Kak’ik, Guatemalan Turkey Soup
This Guatemalan soup bursts with flavor, featuring juicy turkey, spices, and vegetables. Turkey is the star ingredient in this traditional dish, but the broth gives it its unforgettable taste. The broth is made by blending dried chili peppers, tomatoes, tomatillos, garlic, cilantro, and mint to create a rich, fragrant sauce that balances the tender turkey perfectly.
Pepián De Pollo
Pepián de pollo, or chicken pepián, is one of the oldest Guatemalan recipes. This chicken stew is rich in flavors and roasted spices. You can make it with chicken, beef, or pork (or a combination of all). You stew the meat in a tomato-based sauce with roasted seeds and peppers. Adding potatoes and carrots, with white rice as a side dish, makes this recipe a complete meal.
Subanik
Subanik is a beloved traditional Guatemalan stew renowned for its hearty, flavorful taste. It is made with three different types of meat simmered in a spicy-sweet tomato stew and chilies. Then, the casserole is seasoned with onions, garlic, and herbs and thickened with corn flour or masa. Traditionally, Subanik is wrapped in a mashan leaf nest, tied with a Cibaque rope, and steamed to perfection.
Chuchitos
Along with the legendary tamales colorado, chuchitos are among the most famous Guatemalan tamales. They are small tamales filled with pork or chicken and a tomato-based recado. Serve them with refried black beans and the classic Guatemalan “Pan Frances,” and enjoy! Check out my full list of Guatemalan tamales here!
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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