Colombian Red Beans
Colombian red beans cooked in the Instant Pot
Prep Time8 hours hrs
Cook Time40 minutes mins
Total Time8 hours hrs 40 minutes mins
Course: Main Course
Cuisine: colombian
Servings: 8
Calories: 848kcal
- 1 lbs Bola Roja beans soaked in water for atleast 8 hours
- 2 lbs pork belly cut into 1 inch cubes
- 2 bay leaves
- 1 bunch green onions chopped
- 2 tomatoes chopped
- 2 carrots grated
- 2 plantains peeled and chopped to 1 inch slices
- ½ tablespoon cumin
- ½ tablespoon salt adjust to personal preference
- ½ teaspoon pepper
Drain your beans that have soaked overnight and place them into your Instant Pot.
To your Instant pot at 4 cups of water, bay leaves and pork belly.
Place the lid onto your Instant Pot and set to Stew/Meat for 25 minutes at regular pressure
Once the pressure releases completely, open the Instant Pot lid and add your tomatoes, carrots, green onion, plantains, cumin, salt and pepper
Set the Instant Pot to sauté and continue to cook (with the lid off) until the plantains are fork tender or about 15 minutes
Garnish with fresh chopped tomatoes and green onions
- If you can't find Frijoles Bola Roja "red ball beans" you can opt for Cargamento beans. In an absolute pinch, you can use red kidney beans.
- Store your Colombian red beans in an air tight container in the refrigerator for upto 3 days. These beans don't stand up well to freezing.
- Want this to be a vegan Colombian red bean dish?! You've got it. Simply omit the pork belly and adjust your salt according to taste.
Serving: 1cup | Calories: 848kcal | Carbohydrates: 52g | Protein: 24g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 494mg | Potassium: 1337mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3355IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 5mg