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
- First, pre-chop all of the ingredients needing chopping.
- In an Instant pot set the machine function to saute.
- 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.
- Next add the chorizo and saute for two minutes, allowing the oils to release into the sofrito.
- Add the calabaza and potato and saute will mixing for about two minutes.
- 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.
- When the InstantPot beeps when it is done, use a wooden spoon to release the pressure and open/take the lid off.
- Serve on it’s own or with rice and enjoy!
