Dominican Beans

• servings: 12 servings
• total time: 9 hours 15 minutes

Ingredients

1 lb dried red kidney beans

2 tablespoons olive oil

6 cloves crushed garlic

1 tablespoon tomato paste

1/4 bunch cilantro sprigs

1 red onion (cut into 8 pieces)

1 cubanelle pepper (cut in 4 pieces)

2 chicken bouillon cubes (I use Maggi (or veggie for vegetarian)

1 1/2 teaspoons adobo seasoning

kosher salt (or to taste)

white rice (for serving (not counted in macros)

Directions

Put beans in the pressure cooker or Instant Pot and cover them with water so there’s 2 inches over them (10 cups).

Soak overnight, but don’t drain.

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.

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.

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.

Add adobo seasoning and salt (about 1 teaspoon), or to taste.

Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)

Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.

Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.

Nutrition

• Serving Size: 3 /4 cup
• Calories: 158 kcal
• Total Fat: 2.5 g
• Saturated Fat: 0.5 g
• Sodium: 617.5 mg
• Total Carbohydrate: 25.5 g
• Dietary Fiber: 5.5 g
• Total Sugars: 1.5 g
• Protein: 8.5 g