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
Preparation
Put beans in the pressure cooker or Instant Pot and cover them with water so there are 2-inches over them (10 cups).
Soak overnight, but don’t drain.
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.
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.
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.
Add adobo seasoning and salt (about 1 teaspoon), or to taste.
Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.
Remove cilantro, pepper, and onion and serve over rice.
