Dominican-Style Stewed Beans (Habichuelas Guisadas)
- 1 lb dry red beans, pinto beans, or cranberry beans
- 2 small yukon gold potatoes, diced
- 1 tsp dry thyme
- 1 bay leaf
- 1 tbsp olive oil
- 1 small yellow onion, quartered
- 5 cloves garlic, minced
- 1 tbsp tomato paste
- 1 vegetable bouillon cube or 1 tsp better than bouillon paste
- 1/4 cup cilantro with stems
- 1/2 tsp adobo seasoning
- 2 tsp sazon seasoning
- 1 tbsp hot sauce
- Salt and pepper to taste
Soak the beans in fresh water for at least 8 hours or overnight. Rinse and drain beans and then add fresh water back into the instant pot, enough to cover the beans by 1 inch.
Add the potatoes, thyme, and bay leaf to the instant pot and set to manual pressure. Cook for 25 minutes and release pressure naturally.
While the pressure releases, sauté onions in a separate pan with a little oil until onions are translucent. Add in garlic and sauté until fragrant, then stir in tomato paste and sauté for about 2 minutes.
Remove the instant pot lid and discard the bay leaf and 1 cup of the cooking liquid. Add in sautéed onion mixture along with cilantro, vegetable bouillon, adobo, and sazon.
Hit the sauté button on the instant pot and allow mixture to come to a simmer and cook for 10 minutes. Stir occasionally until the stew has thickened. If appearing watery, mash the beans slightly to help thicken the stew.
Stir in hot sauce and adjust salt and pepper to taste. Serve.