Cuban Frijoles Colorados Red Bean Soup Recipe 425

CUBAN RED BEANS

Steps:

• Start by arranging the dried kidney beans on a baking sheet and sorting through them. Make sure to discard any stones or broken beans. Rinse them and set them aside.
• Place the beans, ham hock, and 10 cups of water in your instant pot. Press the "pressure cook" function on your instant pot and select 1 hour and 5 minutes. Once the time is up, do a quick release. When the pin in the lid drops down, safely open the lid.
• Remove the pork hock and discard any fat. Heat 2 tbsp of oil in a large pot over medium-high heat. Add the onions and chorizo and cook for 3 minutes. Add the garlic and cook until fragrant. Stir in the sazon, cumin, oregano, sofrito, and tomato sauce. Cook for 1 minute.
• Add the cooked beans and ham hock meat to the pot along with the bay leaf, dry white wine, potatoes, and butternut squash. Cover and cook for 20 minutes or until the potatoes and butternut squash are tender.
• Uncover, season generously with salt and pepper, and cook until the beans thicken. This should take about 10-15 minutes. Enjoy!

CUBAN FRIJOLES COLORADOS (RED BEAN SOUP) RECIPE - (4.2/5)

Steps:

• 1. Soak beans in water overnight or for at least 2 hours (the water should cover the beans and will be almost all absorbed). 2. In a pressure cooker, add the beans (any any left over water) plus 5 cups water and ham hock. 3. Put the lid on the pressure cooker and seal. Cook on high until the cooker pressurizes and then lower the heat to medium and cook over medium heat for 30 minutes. 4. Remove from heat until all pressure is gone. Remove the lid. 5. Set on low heat and add the rest of the ingredients. 6. Without replacing the lid, return to heat, taste for salt and pepper, add more if needed. Set on medium for about 60 minutes until the soup is thick enough to coat a spoon. We usually serve the potaje over white rice or with a couple of slices of Cuban bread accompanied by an avocado and onion salad and a hearty glass of red wine.

FRIJOLES NEGROS (CUBAN BLACK BEANS)

Steps:

• Fry the onion and pepper in a little oil.
• Add the garlic and saute a little.
• Introduce a little of the bean liquid until all previous ingredients are soft.
• Add the beans with the remaining liquid.
• Add spices and simmer about 30 minutes.
• Add the vinegar just before serving.
• These are quite good when served over a bed of rice seasoned with just lime.

ABUELA'S FRIJOLES NEGROS - GRANDMA'S CUBAN BLACK BEANS

Steps:

• Wash beans and let them soak in water and half of the green pepper over night at room temperature.
• Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
• Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
• Add 1 cup of the coked beans to pan and mash well.
• Return entire mixture to pot with beans.
• Add salt, pepper, oregano, bay leaf, and sugar.
• Cover and return to boil.
• Simmer for 1 hour longer.
• Add vinegar and dry wine, cover and simmer for one hour longer.
• If beans are still too wet after this time, cook uncovered until they thicken.
• Remove bay leaf and top with olive oil prior to serving.