In Colombia frijol is used when referring to dried red kidney beans, while habichuela refers to the green version of beans. Frijol is the raw material for feijoada, bandeja paisa and other custom - americanized versions of spains favada. Frijoles are soaked then slowly cooked with pork and served with rice, plantain, more pork, and whatever related to local preferences. On the other hand habichuela first of all is not really tasty, it doesn't belong to a specific dish, instead is used in mom's cuisine as a versatile, cheap and convenient ingredient to make stews with meat or poultry. We are not fans of habichuelas is like grandmas food when you're in the dog house. Instead we love frijoles.

In Colombia frijol is used when referring to dried red kidney beans, while habichuela refers to the green version of beans. Frijol is the raw material for feijoada, bandeja paisa and other custom - Americanized versions of Spain's favada. Frijoles are soaked then slowly cooked with pork and served with rice, plantain, more pork, and whatever is related to local preferences. On the other hand, habichuela is not really tasty. It doesn't belong to a specific dish, instead it is used in mom's cuisine as a versatile, cheap and convenient ingredient to make stews with meat or poultry. We are not fans of habichuelas. They are like grandma's food when you're in the dog house. Instead we love frijoles.