Mom's Hearty Dominican Beans
Ingredients
- 1 lb dry pinto beans
- Water
- 2 small Yukon gold potatoes, diced
- 2 tsp dry thyme
- 1 bay leaf
- 1 small yellow onion, quartered
- 5 cloves garlic, minced
- 1 vegetable bouillon cube or 2 tsp better than bouillon paste
- 1 tbsp tomato paste
- 1/2 tsp adobo seasoning (@eatloisa)
- 2 tsp sazon seasoning (@eatloisa)
- 1 tbsp hot sauce (@pisqueya)
- Salt and pepper to taste
Preparation
Instant Pot Instructions
Add the beans to your instant pot insert and pour in enough fresh water to cover the beans by 2 inches. Allow to soak for at least 8 hours or overnight.
Rinse and drain the beans, then add fresh water back into the chamber, enough to cover the beans by 1 inch.
Place the insert back into the pressure cooker chamber along with thyme, bay leaf, and potatoes.
Set the instant pot to manual pressure and cook for 25 minutes. Release the pressure naturally.
While the pressure releases, sauté onions in a separate pan with a little oil until translucent. Add minced garlic and sauté until fragrant.
Remove the instant pot lid and discard the bay leaf and 1 cup of the cooking liquid.
Add the sautéed onion mixture to the instant pot along with tomato paste, vegetable bouillon, adobo, and sazon.
Hit the sauté button on the instant pot and allow the mixture to come to a simmer. Cook for 10 minutes, stirring occasionally until the stew thickens.
If the stew appears watery, lightly mash some of the beans to help thicken it.
Stir in hot sauce and adjust salt and pepper to taste. Serve hot.