Pressure Cooker Colombian Beans

Ingredients

• Kidney beans

  California red, mature seeds, cooked, boiled, with salt

  5 cup or 885g

• 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

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  5 tomato or 310g

• 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 then soak beans over night. Put in pressure pot with water. The water should be double the beans. Cook on medium heat for about 40 minutes. Once cooked, wait for the pressure cooker to cool down a bit and open it. If there is too much water still left, you can take some out; but not all of it!
2. Chop the onion and garlic. Shred the red pepper with a grater, you should not use the skin. Chop tomatoes.
3. In a different pan, add the olive oil, onion, and garlic. Mix often. The onion should be almost transparent, about 5-6 minutes.
4. Add the red pepper pulp to the pan.
5. Add the chopped tomatoes to the pan.
6. Cook for about 15 minutes and mix often. Cover the pan so that the liquids don´t evaporate. Set aside.
7. Add the sauce to the beans and mix.
8. Add salt, black pepper, thyme, bay leaf, cumin, and oregano to the beans.
9. Cook the beans for a bit longer to incorporate all the flavors. Serve with rice.