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Authentic Cuban Frijoles Colorados (Red Kidney Beans)

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6

Equipment

  • 1 Pressure cooker

Ingredients
  

  • 14 oz dried kidney beans
  • 1.5 lbs dried, smoked pork shank or ham hock
  • 2 bay leaves
  • 6 cups water
  • 3 tbsp olive oil
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 cup tomato sauce
  • salt & pepper to taste
  • 4 garlic cloves minced
  • 5 oz Spanish chorizo sliced
  • 1/3 cup dry cooking wine
  • 2 small russet potatoes cut into chunks

Instructions
 

  • Wash and rinse your dried red kidney beans.
  • Combine with pork shank or ham hock, water & bay leaves. Pressure cook for 45 minutes.
  • To make the soffits, heat a pan on medium high heat with olive oil.
  • Cook onion & bell pepper until softened. Add in spices & tomato sauce.
  • Shred pork shank or ham hock and add it to your soffits along with sliced Spanish chorizo along with minced garlic.
  • Deglaze with cooking wine.
  • Add the sofrito into your cooked beans.
  • Simmer for 20 minutes with potatoes & squash until fork tender and beans have thickened up.