Pressure Cooker Colombian Beans

Ingredients

• Kidney beans

  Red, mature seeds, raw

  4 cup or 736g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  3 ½ medium or 385g

• Garlic

  Raw

  8 cloves, minced or 24g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, raw, year round average

  5 medium whole or 615g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Bay leaf

  Spices

  ½ tsp, crumbled or 0.3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

Directions

1. Wash and soak the beans overnight. Add them to the pressure cooker with water, ensuring the water level is double the beans. Cook on medium heat for about 40 minutes. Allow the pressure cooker to cool before opening. If excess water remains, remove some but not all.
2. Chop the onion and garlic. Grate the red pepper, discarding the skin. Chop the tomatoes.
3. In a separate pan, heat olive oil over medium heat. Add the onion and garlic, stirring frequently until the onion is nearly translucent, about 5-6 minutes.
4. Add the grated red pepper to the pan.
5. Add the chopped tomatoes to the pan.
6. Cook for about 15 minutes, stirring often. Cover the pan to prevent evaporation. Set aside.
7. Combine the sauce with the beans and mix well.
8. Season the beans with salt, black pepper, thyme, bay leaf, cumin, and oregano.
9. Cook the beans a bit longer to incorporate all the flavors. Serve with rice.

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