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

  Dried

  ¹⁄₁₆ tsp, crumbled or 0.03g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

Directions

1. Sort, rinse, and soak the beans in plenty of water overnight. Drain and rinse.
2. Add the soaked beans to the pressure cooker and cover with fresh water by about 2 inches (roughly double the volume of the beans). Cook at high pressure for 35–40 minutes, then allow a natural release. If there is a lot of cooking liquid, ladle off some, leaving enough to keep the beans saucy.
3. Meanwhile, finely chop the onions and garlic. Core and finely chop the red bell pepper. Chop the tomatoes.
4. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring often, until the onions are translucent, 5–6 minutes.
5. Stir in the chopped red bell pepper and cook until softened, about 3 minutes.
6. Add the tomatoes, cover partially, and cook, stirring occasionally, until saucy and thickened, about 12–15 minutes. Remove from heat.
7. Combine the tomato-pepper mixture with the cooked beans and stir well.
8. Season with salt, black pepper, thyme, bay leaf, cumin, and oregano. Simmer gently for 5–10 minutes to meld the flavors, adding a splash of bean liquid if needed. Serve hot (excellent with rice).