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Dominican Beans over rice with aji picante on top and steak on the side.

Dominican Beans

4.87 from 38 votes
These creamy Dominican beans, flavored with garlic, onion, cubanelle pepper, and adobo seasoning, cooked in the Instant Pot or pressure cooker, make the perfect vegetarian side or meatless main dish.
Cook Time: 1 hour 15 minutes
Soak Time: 8 hours
Total Time: 9 hours 15 minutes
Yield: 12 servings
Course: Dinner, Side Dish
Cuisine: Dominican, Latin

Ingredients

  • 1 lb dried red kidney beans
  • 2 tablespoons olive oil
  • 6 cloves crushed garlic
  • 1 tablespoon tomato paste
  • 1/4 bunch cilantro sprigs
  • 1 red onion (cut into 8 pieces)
  • 1 cubanelle pepper (cut in 4 pieces)
  • 2 chicken bouillon cubes (I use Maggi (or veggie for vegetarian))
  • 1 1/2 teaspoons adobo seasoning
  • kosher salt (or to taste)
  • white rice (for serving (not counted in macros))

Instructions

  • Put beans in the pressure cooker or Instant Pot and cover them with water so there’s 2 inches over them (10 cups).
  • Soak overnight, but don’t drain.
  • Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.
  • While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.
    sauteed red onion, green peppers in a skillet.
  • Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.
    beans in the blender
  • Add adobo seasoning and salt (about 1 teaspoon), or to taste. 
  • Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)
    Dominican Beans in the instant pot.
  • Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often. 
    Dominican Beans in the Instant Pot
  • Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.

Video

Notes

To cook on the stove, use a large pot to soak the beans overnight. Cook them in the same water, covered on low. Once they come to a boil. Cook until the beans are tender, at least 1 hour then follow the rest of the directions. Since there is some evaporation in a pot compared to a pressure cooker, you may have to add a little more water. Follow the other steps as directed steps 4 to 9.

Nutrition

Serving: 3/4 cup, Calories: 158kcal, Carbohydrates: 25.5g, Protein: 8.5g, Fat: 2.5g, Saturated Fat: 0.5g, Sodium: 617.5mg, Fiber: 5.5g, Sugar: 1.5g
- WW Points: 1