Dominican Beans

Name: Dominican Beans
Cook time: 1 h 15 min
Total time: 9 h 15 min
Yield: 12 servings
Ingredients: 1 lb dried red kidney beans; 2 tablespoons olive oil; 6 cloves crushed garlic; 1 tablespoon tomato paste; 1/4 bunch cilantro sprigs; 1 red onion; 1 cubanelle pepper; 2 chicken bouillon cubes; 1 1/2 teaspoons adobo seasoning; kosher salt; white rice

User Reviews

4.9

114 reviews

Excellent

Cook Time
1 hr mins
Additional Time
8 hrs
Total Time
9 hrs 15 mins
Servings
12 servings
Calories
158 kcal
Course
Side Dish, Dinner
Cuisine
South American, Dominican

Dominican Beans

Iris Warren

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These creamy Dominican beans, flavored with garlic, onion, cubanelle pepper, and adobo seasoning, cooked in the Instant Pot or pressure cooker, make the perfect vegetarian side or meatless main dish.

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Ingredients

Servings

1 lb dried red kidney beans
2 tablespoons olive oil
6 cloves crushed garlic
1 tablespoon tomato paste
1/4 bunch cilantro sprigs
1 red onion (cut into 8 pieces)
1 cubanelle pepper (cut in 4 pieces)
2 chicken bouillon cubes (I use Maggi (or veggie for vegetarian))
1 1/2 teaspoons adobo seasoning
kosher salt (or to taste)
white rice (for serving (not counted in macros))

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Instructions

Put beans in the pressure cooker or Instant Pot and cover them with water so there’s 2 inches over them (10 cups).
Soak overnight, but don’t drain.
Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
Add adobo seasoning and salt (about 1 teaspoon), or to taste.
Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.

Notes

To cook on the stove, use a large pot to soak the beans overnight. Cook them in the same water, covered on low. Once they come to a boil. Cook until the beans are tender, at least 1 hour then follow the rest of the directions. Since there is some evaporation in a pot compared to a pressure cooker, you may have to add a little more water. Follow the other steps as directed steps 4 to 9.

Nutrition Information

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Serving 3/4 cup Calories 158kcal (8%) Carbohydrates 25.5g (9%) Protein 8.5g (17%) Fat 2.5g (4%) Saturated Fat 0.5g (3%) Sodium 617.5mg (26%) Fiber 5.5g (22%) Sugar 1.5g (3%)