habichuelas rojas

These creamy Dominican beans, flavored with garlic, onion, cubanelle pepper, and adobo seasoning, cooked in the Instant Pot or pressure cooker, make the perfect vegetarian side or meatless main dish.

Dominican Beans

kidney beans

olive oil

garlic

tomato paste

cilantro sprigs

onion

cubanelle pepper (cut

chicken bouillon cubes (I use Maggi (or veggie

adobo seasoning

kosher salt (or

white rice (for serving (not counted in macros))

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.

These creamy Dominican beans, flavored with garlic, onion, cubanelle pepper, and adobo seasoning, cooked in the Instant Pot or pressure cooker, make the perfect vegetarian side or meatless main dish.


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Dominican Beans (Habichuelas Guisadas)

Puerto Rican Rice and Beans is a dish with bold flavors, it&#039;s easy to prepare, and it&#039;s budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.

Puerto Rican Style Red Beans and Rice

Tbsp cooking oil, divided (0.16)

sazón (0.17)

salt pork, small dice (1.83)

onion, diced (0.42)

Tbsp garlic, minced (about 3 cloves) (0.14)

tomato sauce (0.59)

Tbsp sofrito (0.72)

tsp Better Than Bouillon, Roasted Chicken Base* (0.12)

Tbsp distilled white vinegar (0.07)

sweet potato, large dice (0.74)

green bell pepper, diced (0.79)

kidney beans, drained (1.68)

white medium grain rice, rinsed (0.76)

water (0.00)

tsp salt, plus more to taste (0.05)

Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.

Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Add the green bell pepper and the sweet potato. Cook for five minutes.

Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.

Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

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Dominican Beans

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Dominican Beans

Puerto Rican Style Red Beans and Ri...

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