Dominican Beans Recipe

Dominican Beans Recipe

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.

Preparation: 15 minutes
Cooking: 1 hour 15 minutes
Soaking Time: 8 hours
Total: 9 hours 30 minutes



  • 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
  • tspadobo seasoning
  • kosher salt,or to taste
  • white rice,for serving


  1. Put beans in the pressure cooker or Instant Pot and cover them with water so there are 2-inches over them (10 cups).

  2. Soak overnight, but don’t drain.

  3. 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.

  4. 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.

  5. 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.

  6. Add adobo seasoning and salt (about 1 teaspoon), or to taste. 

  7. Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)

  8. Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often. 

  9. Remove cilantro, pepper, and onion and serve over rice.


  • 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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