Cuban Red Beans in Instant Pot
Red kidney beans are a variety I have learned to enjoy since living in Canada. They are not very popular in Mexico, where black and pinto beans predominate, but their larger size and unique flavor make them stand out in certain dishes. Over time, I have discovered recipes where this variety of bean shines on its own, bringing a special texture and deep flavor.
One such recipe is Cuban red beans, a comforting dish , full of flavor and perfect for winter. I wanted to adapt this recipe to make it more practical and accessible, using ingredients that are easy to find without losing the cozy essence of this traditional soup.
Why is this soup perfect for winter?
If you are looking for a comforting and easy-to-prepare winter recipe, this soup is perfect for cold days. What makes it special is its combination of seasonal ingredients, those that abound in autumn and winter and allow us to cook with what we have on hand.
Tubers, such as potato and sweet potato, if you decide to substitute pumpkin, add texture and body to the stew. Pumpkin, a typical ingredient of the cold months, adds a slight sweetness and neutral flavor that balances the flavors. Onion and garlic, which are never lacking in the pantry, intensify the flavor of the broth and give it depth. Red beans, in addition to being an excellent source of protein, help keep us satiated and energized on cold days.
Cuban red beans are a traditional dish, simple but full of character and its flavor will conquer you from the first bite. It is like a little Caribbean hug in the middle of winter, a warm and nutritious dish that is enjoyed with every spoonful.
A winter recipe that you must try, perfect to warm up the body and enjoy at any time.
If you are looking for another winter recipe and like the practicality of the Instant Pot, you might also like to try this delicious soup for the winter season.
Lentejas charras with chorizo and plantain in Instant Pot
Don’t have Instant Pot?
No problem, this recipe can also be made in a manual pressure cooker. Just follow the same times as in the Instant Pot, adding an additional 5 minutes to ensure the beans and meat are cooked through. Once the cooking time is up, let the pot rest for 10 to 15 minutes before manually releasing the steam or let the valve lower naturally.
If you prefer to cook in a regular pot, the cooking time will be longer. The red beans and pork will need about an hour to an hour and a half on medium-low heat, or until the beans are tender. Vegetables should be added at the end to prevent them from falling apart.
Ingredients for the frijoles colorados
Red or colored beans should be washed well before use. Ideally, they should be soaked for at least eight hours to reduce their cooking time and improve their texture.
- Potatoes: Wash them very well with water and a vegetable brush to remove any dirt. Any type of potatoes will work for this recipe.
- Calabaza de Castilla: You can use another variety, such as calabaza criolla, which is more common in Cuba and has a slightly sweet and earthy flavor. If you are looking for an even sweeter touch, you can substitute it with sweet potato, as I did.
- Red bell bell pepper: You can use frozen bell bell pepper to save time without affecting the flavor of the stew.
- Onion: One medium onion is enough. You can also use frozen chopped onion if you want to speed up the process.
- Garlic: Finely chopped so that its flavor is better integrated into the preparation.
- Pork belly: For this recipe I used fresh pork belly, but you can opt for smoked bacon or pork. If you want a deeper flavor, pork rib is an excellent alternative. Some traditional versions include pork leg.
- Tomato puree: If you prefer to use fresh tomatoes instead of puree, you can roast two or three tomatoes and blend them until a homogeneous texture is obtained.
- Chicken broth: For better flavor, use chicken broth instead of water. You can also add bouillon concentrate to intensify the flavor.
How to make Cuban style red beans in the Instant Pot
Step 1. Prepare the ingredients
Wash the potatoes, bell bell pepper and pumpkin thoroughly . Peel the potatoes and pumpkin (or sweet potato, if you decide to substitute). Cut all the vegetables into cubes of approximately 1-2 cm.
Step 2. Chop the onion and garlic.
Finely chop the onion and garlic.
Step 3. Stamp the pork belly
Activate the “Sauté” mode on the Instant Pot. Add the oil and, when hot, sear the meat until it loses its pink color. Remove the meat and set aside on a plate.
Sauté the onion and garlic.
Still in “Sauté” mode in the Instant Pot, add a little more oil if necessary and sauté the onion and garlic until the onion is translucent.
Step 5. Add seasonings
Add paprika, pepper, cumin and oregano. Stir well until they release their aroma.
To make this recipe quicker and more convenient, I cook everything together in the Instant Pot. But if you prefer the vegetables to keep a little more texture or you forgot to soak the beans, add salt and skip to step 7.
Step 6. Add the vegetables
Stir in the potato, pumpkin (or sweet potato) and bell bell pepper along with salt to taste. Stir well to integrate the flavors.
Step 7. Add the main ingredients
Return the seared meat to the Instant Pot and add the drained red or kidney beans and tomato puree.
Step 8. Pressure cook the beans
Pour 2 liters of water or chicken stock and add the bay leaves. Make sure not to exceed the maximum fill line of the Instant Pot. Cancel the “Sauté” mode, close the lid and select “Pressure Cook” (high pressure).
If you want to cook everything together, 30 minutes at high pressure + 10 minutes of natural release.
If you did not add the vegetables from the beginning, follow these times:
- Soaked beans: 25 minutes at high pressure + 10 minutes natural release.
- Beans without soaking: 40 minutes at high pressure + 10 minutes natural release.
After this, open the pot, add the vegetables and cook again in “Pressure Cook” mode for 5-10 minutes more, depending on the firmness you prefer. Release the steam manually.
Step 9. Mix and serve
Serve hot and enjoy.
Storage and Reheating
These Cuban-style colored beans keep very well, making it an excellent choice for meal planning. Once cooled, transfer to an airtight container and store in the refrigerator for up to 5 days. For longer storage, freeze in portions or in a single batch for up to 3 months.
To reheat, you can use it in the microwave in a glass or ceramic container with a little water, chicken broth or vegetable broth to soften the texture. Avoid plastic containers, as the heat can release microplastics into the food. You can also reheat it on the stove over medium heat, stirring occasionally and adding more broth or water if necessary to regain the ideal consistency.
Summary
🥶 Refrigerator: Store in an airtight container for up to 5 days.
❄️ Freezer: Freeze in portions for up to 3 months.
🔥 Reheating: Microwave in a glass/ceramic container with broth or water, or reheat on the stove.
Frijoles Colorados Cuban Style in Instant Pot
Course: CubanDifficulty: Easy
Servings
6
portionsPrep Time
10
minutesCooking time
30
minutesIngredients
400 g 400 pork belly
285 g 285 red kidney beans
2 liters 2 water or chicken broth
120 ml 120 tomato puree
250 g 250 butternut squash or sweet potatoes
2 medium 2 potatoes
1 1 red bell pepper
1 1 onion
4 4 garlic cloves
2 2 bay leaves
2 tablespoon 2 oil
1 teaspoon 1 oregano
1 teaspoon 1 cumin
1 teaspoon 1 paprika
1/2 teaspoon 1/2 pepper
Salt to taste
Procedure
- Soak beans in water for at least 8-12 hours. Rinse and drain well before use.
- Cut the meat into cubes of approximately 3 cm.
- Peel and dice the squash (or sweet potato), potato and red bell pepper. Finely chop the onion and garlic.
- Turn on the Instant Pot in "Sauté" (high) mode. Add the oil and, when hot, sear the meat until it loses its pink color. Remove the meat and set aside on a plate.
- Add a little more oil, sauté the onion and garlic until the onion is transparent.
- Add paprika, pepper, cumin and oregano. Stir well until they release their aroma.
- Stir in the potato, pumpkin and red bell pepper along with salt to taste. Stir well to integrate the flavours.
- Return the seared meat to the Instant Pot and add the drained beans, tomato puree and bay leaf.
- Pour 2 liters of water or chicken broth, making sure not to exceed the maximum fill line of the Instant Pot.
- Close the lid and cook on high pressure for 30 minutes if cooking everything together. If you prefer to add the vegetables later, cook the beans and meat for 25 minutes if the beans are soaked or for 40 minutes if they are not. Let the pressure release naturally for at least 10 minutes before opening.
- If you cooked the beans without vegetables, add them now and cook on "Pressure Cook" mode for 5-10 minutes more, depending on your preferred texture.
- Serve hot and enjoy.
Notes
- For a more authentic flavor, use smoked pork belly instead of regular pork belly.
- You can substitute sweet potato for butternut squash, it gives it a sweeter touch.
Did you make this recipe?
Tag @mealnstock on Instagram and hashtag it with
Like this recipe?
Follow @Meal&Stock on Pinterest
Join our Facebook Page!
Follow us on Facebook