Here’s a hearty bowl of Stewed beans or Habichuelas Guisadas by Recipe: In…

 

Here’s a hearty bowl of Stewed beans or Habichuelas Guides

by plantbasedrd

Recipe:

Ingredients
1 lb dry red beans, pinto beans, or cranberry beans
Water
2 small Yukon gold potatoes, diced
1 tsp dry thyme
1 bay leaf
1 tbsp olive oil
1 small yellow onion, quartered
5 cloves garlic, minced
1 tbsp tomato paste
1 vegetable bouillon cube or 1 tsp better than bouillon paste
1/4 cup cilantro with stems
1/2 tsp adobo seasoning
2 tsp season seasoning
1 tbsp hot sauce
Salt and pepper to taste

Add the beans to your instant pot insert and pour in enough fresh water to cover the beans by 2 inches. Allow to soak for at least 8 hours or overnight. Rinse and drain beans and then add fresh water back into the chamber, enough to cover the beans by 1 inch. Place the insert back into the pressure cooker chamber along with potatoes, thyme, and bay leaf and set to manual pressure, cook for 25 minutes and release pressure naturally. While pressure releases, sauté onions in a separate pan with a little oil until onions are translucent. Add in garlic and sauté until fragrant, then stir in tomato paste and sauté for about 2 minutes. Remove the instant pot lid and discard the bay leaf and 1 cup of the cooking liquid. Add in sautéed onion mixture along with cilantro, vegetable bouillon, adobo, and season. Hit the sauté button on the instant pot and allow the mixture to come to a simmer and cook for 10 minutes. Stir on occasion until the stew has thickened. If appearing watery, you can help the stew thicken more by lightly mashing the beans.
Stir in hot sauce and adjust salt and pepper to taste and serve.
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