Pressure cooker colombian bean stew
This Colombian bean stew is a hearty dish featuring kidney beans, sautéed onions, garlic, red pepper, and tomatoes, seasoned with aromatic spices. The pressure cooker method allows for a quick and flavorful meal, perfect for a comforting lunch or dinner.
Cook time 40 min
Prep time 20 min
Ingredients:
5 cups kidney beans2 tbsp olive oil
3.50 onions
8 garlic cloves
1 red pepper
5 tomatoes
2 tsp salt
1 tsp black pepper
1/2 tsp dried thyme
1/2 tsp bay leaf
1/2 tsp ground cumin
1/2 tsp dried oregano
Pressure cooker Colombian bean stew is a hearty and flavorful dish that combines kidney beans, onions, garlic, red pepper, tomatoes, and a blend of aromatic spices. This traditional Colombian recipe is perfect for those looking for a nutritious and comforting meal that can be prepared quickly with the help of a pressure cooker.
Instructions:
- Set your pressure cooker to the sauté/browning function. Add the 2 tablespoons of olive oil and let it heat up.
- Add the finely chopped onions and sauté for about 4-5 minutes, or until they become translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced red pepper and chopped tomatoes to the pot. Cook for another 5 minutes, stirring frequently, until the vegetables start to soften.
- Sprinkle in the salt, black pepper, dried thyme, bay leaf, ground cumin, and dried oregano. Stir well to combine the spices with the vegetables.
- Add the soaked and drained kidney beans to the pot. Pour in enough water or broth to cover the beans by about 1-2 inches.
- Secure the lid on the pressure cooker and make sure the valve is set to the sealing position.
- Cook on high pressure for 30-35 minutes. If you're using canned kidney beans, reduce the cooking time to 15 minutes.
- Once the cooking time is up, let the pressure release naturally for about 10 minutes, then do a quick release to get rid of any remaining pressure.
- Open the lid carefully. Taste the bean stew and adjust the seasoning if necessary.
- Ladle the Colombian bean stew into bowls and serve hot. It pairs wonderfully with rice, avocado slices, and a sprinkle of fresh cilantro if desired.
Enjoy your delicious and nutrient-packed Colombian bean stew, best served with rice, arepas, or a crusty piece of bread. This dish not only offers rich flavors but also provides a great source of protein and fiber, making it a wholesome addition to any meal.
Pressure cooker colombian bean stew FAQ:
For dried kidney beans in a pressure cooker, cook them on high pressure for 30-35 minutes. If using soaked beans, be sure to cover them with water by 1-2 inches for even cooking.
Yes, if using canned kidney beans, reduce the cooking time to 15 minutes. Make sure to rinse and drain the beans before adding them to the stew.
Store leftover stew in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Thaw in the refrigerator before reheating.
You can substitute kidney beans with black beans, pinto beans, or cannellini beans. Adjust the cooking time based on the type of bean used.
The stew is done when the beans are tender and fully cooked. After releasing the pressure, check that the beans are soft enough; if not, you can pressure cook for an additional 5-10 minutes.
Tips:
- 1. Soak the kidney beans overnight or for at least 8 hours to ensure they cook evenly and become tender more quickly.
- 2. To enhance the flavor, sauté the onions, garlic, and red pepper in the olive oil in the pressure cooker before adding the other ingredients.
- 3. Make sure to deglaze the pot with a little water or broth after sautéing the vegetables to prevent any burn notices.
- 4. Use fresh tomatoes or canned tomatoes depending on availability; both work well in this recipe.
- 5. Adjust the salt and spices according to your taste preference after the stew is cooked.
- 6. For a smoky flavor, consider adding a small amount of smoked paprika or a chopped smoked sausage to the stew.
- 7. Once the cooking is complete, let the pressure release naturally for a few minutes before doing a quick release for the best results.
Nutrition per serving
8 ServingsCalories 180kcal
Protein 11g
Carbohydrates 33g
Fiber 9g
Sugar 4.84g
Fat 4.15g
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