Dominican Beans

Ingredients

• Kidney beans

  California red, mature seeds, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  6 cloves, minced or 18g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Cilantro

  Raw - Whole Foods Market

  ½ serving, raw or 25g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Cubanelle Pepper

  Bailey Farms

  1 pepper or 128g

• Chicken Flavor Bouillion Cubes

  Berkley & Jensen

  2 cube or 12g

• Adobo

  Castella

  1 ½ teaspoon or 150g

Directions

1. Put beans in the pressure cooker or Instant Pot and cover them with water so there's 2 inches over them (10 cups).
2. Soak overnight, but don't drain.
3. Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
4. While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
5. Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
6. Add adobo seasoning and salt (about 1 teaspoon), or to taste.
7. Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
8. Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
9. Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.
10. Recipe by: Gina (source: https://www.skinnytaste.com/dominican-beans-habichuelas-guisadas/)