Equipment
- Pressure cooker
Ingredients
- 1 lbs Red beans
- 7 cups Water
- 1 cup Onions diced
- ½ cup Green peppers diced
- 4 cloves Garlic diced
- 1 lb Ham in bone chopped
- 8 oz Chorizo sliced
- 2 Potatoes chopped
- 1 lb Calabaza (butternut squash) chopped
- 1 tbsp Salt
- ½ tsp Cumin
- ½ tsp Oregano
- 3 Bayleaves
- 2 packs Sazon goya sin achiote
Instructions
- Soak 1lb of red beans in 4 cups of water for at least four hours (the longer the better). Before putting them in the pressure cooker add another 3 cups of water. Close the lid of the pressure cooker and cook on high pressure for 20 minutes.
- While the beans are cooking, dice your onions, peppers and garlic. Coat a pan with olive oil and heat over medium-high heat. Cook them for about five minutes to make a sofrito.
- After the beans have been cooking under pressure for 20 minutes, carefully release the pressure and open the pressure cooker. Add the sofrito, chopped chorizo, ham, and potatos. Add the salt, oregano, cumin, sazon goya, and bay leaves. Stir all together. Bring the beans to a boil and allow to boil for 10 minutes.
- Serve over rice and enjoy!
Notes
- If you would like for your beans to come out more watery, add another cup of water prior to putting it in the pressure cooker and you can add more while you are boiling it.
- Feel free to add more calabaza, potatoes, chorizo and ham if you like on more than the others.
- If you are using an instapot, you can bring the beans to a boil by switching to saute mode.
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