- 2 cups of raw red beans
- 2 bay leaves
- 1 chorizo
- 1 ham bone
- 200 grams of bacon cut into cubes or thin slices
- 1/2 cup of fried tomato sauce
- 1 onion
- 5 cloves of garlic
- 1 red bell pepper
- Salt, pepper, cumin, and oregano to taste
- 4 tablespoons of oil
- 1 medium potato
- 1 pedazo de calabaza
Soak the beans for at least 4 hours. Then, soften them in a pressure cooker with clean water. Add the ham bone or lacón and the bay leaf. The beans should be under pressure for at least 20 minutes to soften, but this will depend on the cooker and the type of beans you use. Keep an eye on them to avoid drying out. Once the beans are soft, remove the meat from the bone and incorporate it back into the pot. Avoid using small bones, as they can sometimes break apart and become unpleasant to chew.
In a pan, heat the oil. Then add the chorizo sliced into rounds and the bacon cut into cubes. Sauté until they begin to release their fat and start to brown. Next, add the garlic, onion, and chili, chopped into small pieces. Stir to combine all the ingredients, then incorporate the tomato sauce and spices. Allow to cook over low heat for about 5 minutes. Once the sauté is ready, mix it with the already soft beans. Also add the washed, peeled, and diced root vegetables of similar size. Adjust the salt to taste. Cover the pressure cooker and cook for another 10 minutes over medium heat. Some people prefer the beans to be thick.
In that case, mash some root vegetables and let the broth simmer until it reaches your desired consistency.
Cubans enjoy this dish accompanied by white rice. Enjoy!