Can’t get enough of beans? Here’s another one for you. When making red beads, I personally like the big red kidney beans. They are meatier and thicken quite nicely. These types of beans are not commonly found in cuban restaurants, although they should be! Add some sausage and potatoes, along with a few other ingredients and it’s just.. WOW! This is another one of those beans you can serve with any rice and protein dish or all on it’s own. It’s quite possibly my favorite bean!
Ingredients:
Small bag of raw red kidney beans
1 medium size malanga
1 or 2 russet potatoes (depending on the size)
1 small piece of calabaza (pumpkin)
2 small Goya brand chorizo links
1 red bell pepper
1 green bell pepper
1 onion
4 large pieces of garlic
Salt
1 Tbs of cumin
1 Tbs of oregano
1 Tbs Sazón Completa
1 packet of Sazón Goya
1 can of tomato sauce
(Amount of each ingredient can be adjusted per chefs’ liking.)
NOTE: Pressure cooker needed.
Optional: Leave raw beans soaking in water over night.
Chop up the peppers, onions, and garlic.
(I personally like to pass them through a food processor to get like a paste-like consistency so the veggies dissolve in the beans.. no big chunky piece. Of course, this is optional.)
Slice the malanga into thin pieces. Adding thinly sliced malanga to the beans help it to become less watery at the end. The malanga dissolves into the water, which is what thickens it.
Slice the chorizo and dice the calabaza.
Add all the ingredients (except the potatoes) to the pressure cooker pot with enough water to cover 3/4 of the way up.
Close the pressure cooker. Time spent varies on the type of pressure cooker you have.
I happen to have a VERY OLD aluminum pressure cooker. I leave it on high until I hear the pressure build up, then I put the heat on medium-low for about 30 minutes. I then turn the heat off and wait for the pressure to subside.
Once the pressure is released entirely, I open the lid and check the taste and add any seasoning if needed.
Slice the potatoes to desired size and add to the pot. Adding them after will prevent them from dissolving. Let the beans come to a boil so the potatoes can cook.
TIP:
If you like for beans to come out a bit thicker, let it boil a little longer without the lid on the pot.
