Frijoles Colorados

Frijoles colorados has to be in my top most favorite dishes my mom made us growing up. Spoiler alert, I wasn’t as into black beans when I was a kid like I am now and these were my number one favorite beans to eat. There’s something about the bigger red bean and the flavor or the calabaza importing a sweeter flavor into this dish that makes it irresistible. My sons were surprised I had never made this for them before. They absolutely love frijoles colorados and request it often now. You can have it on it’s own in a nice big bowl as a potaje or put it over hot and steamy white rice.

Frijoles Colorados

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 green bell pepper, diced
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 2 tsp oregano
• 2 tsp cumin
• 4 Spanish chorizos, casing removed and sliced into coins
• 1 large red potato, cubed
• 1/4 calabaza, peeled, and cubed
• 2 Tbsp white wine
• 1 Tbsp sugar
• 4 Tbsp Better Than Bouillon, Roasted Chicken flavor
• 4 cups of water
• 2 bay leaves
• 2 28 oz. cans red kidney beans, drained
• 1 tsp salt

Prepare

1. First, pre-chop all of the ingredients needing chopping.
2. In an Instant pot set the machine function to saute.
3. Add the olive oil and onions and saute for about 4 minutes or until the onions are translucent. Add the garlic and saute for thirty seconds, and the green bell pepper and saute for two more minutes.
4. Next add the chorizo and saute for two minutes, allowing the oils to release into the sofrito.
5. Add the calabaza and potato and saute will mixing for about two minutes.
6. Add the white wine, sugar, Better Than Bouillon, water, bay leaves, red kidney beans, and salt. Place the lid on InstantPot and set the function to Beans/Chilli for 35 minutes.
7. When the InstantPot beeps when it is done, use a wooden spoon to release the pressure and open/take the lid off.
8. Serve on it’s own or with rice and enjoy!