Colombian-Style Red Beans

By johnwhorfin

Ingredients

• 1 tablespoon canola oil
• 2 ounces fresh Mexican chorizo, casings removed
• 1 medium-size yellow onion, chopped (about 1 cup)
• 1 medium-size red bell pepper, chopped (about 1 cup)
• 3 garlic cloves, chopped (about 1 Tbsp.)
• 3 plum tomatoes, chopped (about 2 cups)
• 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
• Calories 164
• Fat 4g
• Satfat 1g
• Unsat 3g
• Protein 10g
• Carbohydrates 22g
• Fiber 8g
• Sugars 3g
• Sodium 437mg
• Calories 164
• Fat 4g
• Satfat 1g
• Unsat 3g
• Protein 10g
• Carbohydrates 22g
• Fiber 8g
• Sugars 3g
• Sodium 437mg

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.