This is the best and easiest Instant pot Cuban red bean recipe. This recipe has become a weekly tradition at my house and has been tested in the Instant Pot dozens of times. My dad (who was a chef in Cuba) would make frijoles colorados regularly when I was a child and the dish is one that always floods my tastebuds with nostalgia.
Cuban Red Bean Stew also known as Potaje de Frijoles Colorados, is a cornerstone of Cuban cuisine. Imagine a rich and savory stew brimming with tender red kidney beans, smoky pork belly, and vibrant sofrito (a base of sauteed vegetables). Every spoonful bursts with aromatic spices like cumin, sazon and bay leaf, creating a symphony of flavors that's both comforting and deeply satisfying.
Why you'll love this Frijoles Colorados recipe
- This Instant Pot recipe is a one pot meal that is ready in less than an hour.
- These Cuban red beans are perfect for meal prepping and weeknight meals.
- This nutritious red bean stew is filled with vegetables, legumes and protein.
What you'll need for Frijoles Colorados Cubanos
- Red kidney beans
- Smoked pork belly
- Spanish chorizo
- Green bell pepper
- Yellow onion
- Garlic
- Tomato sauce
- Water
- Salt
- Bay leaves
- Ground cumin
- Ssazon con achiote
- Idaho potatoes
- Calabaza
How to make Red Beans in Instant Pot - Cuban style!
- Place the beans, smoked pork belly, green pepper, onion, garlic, tomato sauce, bay leaves, sazon con achiote, cumin, salt and water in the instant pot.
2. Give it a mix to combine. Place the lid and set to Bean/Chili for 40 minutes at High Pressure.
3. Once done, slow release the pressure and open the lid. Give it a gentle stir to mix.
4. Set to saute and add the calabaza and potatoes. Cook for about 10 minutes or until calabaza and potatoes are fork tender.
5. Serve with white rice and enjoy.
Cuban Style Instant Pot Red Beans substitutions and variations
- If you can't find smoked pork belly, you can use bacon, smoked whole ham hock or smoked pork shank
- Don't eat pork? You can swap the meat for their smoked turkey necks and/or smoked turkey wings and omit the chorizo
- Can't find calabaza squash? Use butternut squash instead.
Storage for instant pot Cuban red beans
You can store leftover Instant Pot Cuban red beans in two ways: in the refrigerator or in the freezer. Here's how to do each:
Refrigerator Storage:
- Cooling: Let the cooked red beans stew cool completely to room temperature. This is crucial to prevent bacterial growth. You can cool them on the counter for a couple of hours and then transfer them to the refrigerator to speed up the process.
- Storage Container: Transfer the cooled red beans to an airtight container. Glass containers with lids or BPA-free plastic containers work well.
- Labeling: Label the container with the date it was cooked. This will help you keep track of how long it's been stored.
- Storage Time: Properly stored Cuban red beans will stay fresh in the refrigerator for up to 5 days.
Freezer Storage:
- Freezing: Similar to refrigeration, allow the cooked red beans and broth to cool completely to room temperature before freezing.
- Portioning: For easier reheating, consider portioning the red beans and broth into individual serving sizes or smaller containers. This way, you only thaw what you need.
- Storage Container: Transfer the cooled red beans and broth to freezer-safe containers. Leave some headspace at the top of the container to allow for expansion during freezing.
- Labeling: Label the container with the date it was cooked.
- Storage Time: Frozen Cuban red beans will stay good for up to 3 months.
Tips for Reheating:
- Refrigerated Beans: Reheat the Cuban red beans and broth in a saucepan over medium heat, stirring occasionally, until heated through.
- Frozen Beans: Thaw frozen Cuban red beans and broth overnight in the refrigerator. Then, reheat them on the stovetop as mentioned above. You can also reheat them in the microwave on a defrost setting, stirring frequently, until heated through.
Additional Notes:
- When reheating, both refrigerated and frozen Cuban red beans might thicken slightly. You can add a little water or broth to thin them out to your desired consistency.
- It's generally recommended to only freeze and thaw Cuban red beans once for best quality.
Check out these other soup and stew recipes
Frijoles Colorados
Cuban style red bean stew with chorizo, potatoes and pumpkin
Servings: 8
Ingredients
- 14 oz package of red kidney beans
- 1 lb of smoked pork belly cut into cubes OR smoked pork shanks
- 5 oz package of Spanish chorizo chopped
- 1 green bell pepper chopped
- 1 yellow onion chopped
- 4 cloves of garlic minced
- 8 oz of tomato sauce
- 6 cups of water
- 2 teaspoons salt
- 2 bay leaves
- ½ teaspoons ground cumin
- 1 packet of sazon con achiote
- 2 idaho potatoes peeled and cubed
- 1 lb calabaza peeled and cubed
Instructions
- Place the beans, smoked pork belly, chorizo, green pepper, onion, garlic, tomato sauce, bay leaves, sazon con achiote, cumin, salt and water in the instant pot.
- Give it a mix to combine. Place the lid and set to Bean/Chili for 40 minutes at High Pressure.
- Once done, slow release the pressure and open the lid. Give it a gentle stir to mix.
- Set to saute and add the calabaza and potatoes. Cook for about 10 minutes or until calabaza and potatoes are fork tender.
Notes
Substitutions and Variations for these Cuban style red beans
- If you can't find smoked pork belly, you can use bacon, smoked whole ham hock or smoked pork shank
- Don't eat pork? You can swap the meat for their smoked turkey necks and/or smoked turkey wings and omit the chorizo
- Can't find calabaza squash? Use butternut squash instead.
Storage for instant pot Cuban red beans
You can store leftover Instant Pot Cuban red beans in two ways: in the refrigerator or in the freezer. Here's how to do each: Refrigerator Storage:- Cooling: Let the cooked red beans stew cool completely to room temperature. This is crucial to prevent bacterial growth. You can cool them on the counter for a couple of hours and then transfer them to the refrigerator to speed up the process.
- Storage Container: Transfer the cooled red beans to an airtight container. Glass containers with lids or BPA-free plastic containers work well.
- Labeling: Label the container with the date it was cooked. This will help you keep track of how long it's been stored.
- Storage Time: Properly stored Cuban red beans will stay fresh in the refrigerator for up to 5 days.
- Freezing: Similar to refrigeration, allow the cooked red beans and broth to cool completely to room temperature before freezing.
- Portioning: For easier reheating, consider portioning the red beans and broth into individual serving sizes or smaller containers. This way, you only thaw what you need.
- Storage Container: Transfer the cooled red beans and broth to freezer-safe containers. Leave some headspace at the top of the container to allow for expansion during freezing.
- Labeling: Label the container with the date it was cooked.
- Storage Time: Frozen Cuban red beans will stay good for up to 3 months.
- Refrigerated Beans: Reheat the Cuban red beans and broth in a saucepan over medium heat, stirring occasionally, until heated through.
- Frozen Beans: Thaw frozen Cuban red beans and broth overnight in the refrigerator. Then, reheat them on the stovetop as mentioned above. You can also reheat them in the microwave on a defrost setting, stirring frequently, until heated through.
- When reheating, both refrigerated and frozen Cuban red beans might thicken slightly. You can add a little water or broth to thin them out to your desired consistency.
- It's generally recommended to only freeze and thaw Cuban red beans once for best quality.
Damaris Herzog says
This recipe took me way back, just like my grandmother used to make it. Love that everything goes in except the calabaza and potatoes. I made two batches and your instructions were perfect.
Alice says
I made it with chorizo and French smoked sausage (Montbelliard) and the local spices that seemed similar, and it is amazing! Thank you so much for adapting your recipe to the Instant Pot.