How To Make Dominican Beans
This slow cooker adobo seasoned Dominican beans recipe is made flavorful with garlic, tomato paste, cubanelle pepper, and cilantro for a comforting dish.
Serves:
Ingredients
- 1lbred kidney beans,dried
- 2tbspolive oil
- 6clovesgarlic,crushed
- 1tbsptomato paste
- ¼bunchcilantro sprigs
- 1red onion,cut into 8 pieces
- 1cubanelle pepper,cut in 4 pieces
- 2chicken bouillon cubes,Maggi or veggie for vegetarian
- 1½tspadobo seasoning
- kosher salt,or to taste
- white rice,for serving
Instructions
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Put beans in the pressure cooker or Instant Pot and cover them with water so there are 2-inches over them (10 cups).
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Soak overnight, but don’t drain.
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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.
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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.
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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.
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Add adobo seasoning and salt (about 1 teaspoon), or to taste.
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Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
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Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
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Remove cilantro, pepper, and onion and serve over rice.
Nutrition
- Calories: 159.06kcal
- Fat: 2.75g
- Saturated Fat: 0.40g
- Monounsaturated Fat: 1.70g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 25.68g
- Fiber: 6.22g
- Sugar: 1.66g
- Protein: 9.02g
- Cholesterol: 0.10mg
- Sodium: 208.51mg
- Calcium: 41.90mg
- Potassium: 574.03mg
- Iron: 2.76mg
- Vitamin A: 5.81µg
- Vitamin C: 11.28mg
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