- 2 cups raw kidney beans
- 2 bay leaves
- 1 chorizo
- 1 ham bone
- 200 grams of bacon cut into cubes or thin slices
- ½ cup fried tomato sauce
- 1 onion
- 5 cloves of garlic
- 1 red pepper chili
- Salt, pepper, cumin and oregano to taste
- 4 tablespoons of oil
- 1 median pope
- 1 piece of pumpkin
Soak the beans for at least 4 hours. Then soften them in the pressure cooker with clean water. Add the ham or lacon bone and the bay leaf. The beans should be under pressure for at least 20 minutes to soften, but that will depend on the pot and the variety of beans you use. Be aware to prevent them from drying out. When the beans are soft, remove the meat from the bone and add it to the pot. Avoid using small bones because they sometimes fall apart and are unpleasant in the mouth.
In a frying pan, heat the oil. Then add the chorizo cut into wheels and the bacon cut into cubes. Sauté them until they begin to release the fat and begin to toast. Then add the garlic, onion and chili chopped into small pieces. Stir so that all the elements are integrated, add the tomato sauce and spices. Let it cook over low heat for approximately 5 minutes. When the sauce is ready, add it to the already soft beans. Also add the washed, peeled and cut into cubes of similar size. Correct the salt point. Cover the pressure cooker and cook for another 10 minutes on medium heat. Some people prefer the thick bean.
In that case, mash some vegetables and let the broth reduce over low heat until it reaches the point you like.
We Cubans eat this dish accompanied by white rice. Enjoy it!!