Colombian-Style Red Beans
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Colombian-Style Red Beans
Get these spicy South American beans on the dinner table in an hour, no soaking required. The red beans come out tender without falling apart, swimming in a spicy sauce flecked with chorizo and tomatoes. Serve with pan-fried plantains and rice for a simple and satisfying meal. You can find achiote paste in the international aisle of some grocery stores or at Hispanic grocery stores.
Ingredients
- 1 tablespoon canola oil
- 2 ounces fresh Mexican chorizo casings removed
- 1 medium-size yellow onion about 1 cup, chopped
- 1 medium-size red bell pepper about 1 cup, chopped
- 3 garlic cloves chopped (about 1 teaspoon.)
- 3 plum tomatoes about 2 cups, chopped
- 2 teaspoons achiote paste
- 2 teaspoons ground cumin
- 1 1/4 teaspoons kosher salt
- 2 1/2 cups unsalted chicken stock
- 1/2 pounds dried red kidney beans about 1 1/4 cups
- 2 tablespoons chopped fresh cilantro
Instructions
Saute Chorizo, Peppers, Onions, and Garlic
- Program a 6-quart programmable electric pressure cooker to Sauté on Normal heat.
- Add oil to cooker, and heat until warm.
- Add chorizo; cook, stirring occasionally to crumble, until browned, about 4 minutes.
- Add onion, bell pepper, and garlic; cook, stirring occasionally, until tender, about 4 minutes.
- Add tomatoes, achiote paste, cumin, and salt; cook, stirring occasionally, until tomatoes break down, about 5 minutes.
- Stir in stock and beans.
Pressure Cooking
- Close and lock lid of cooker; turn pressure release valve to sealing position.
- Program cooker to cook on Manual on High Pressure for 45 minutes.
- Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops.
- Carefully remove lid.
- Divide beans between 8 small bowls; garnish with cilantro.
Notes
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.