This side dish pretty much sums up my entire childhood. Red beans with white rice and fried pork chops are my grandpas favorite. I’m pretty sure my grandma is sick and tired of making these beans. In fact, she didn’t even want to watch the video I made for these red beans.
You can certainly buy premade sofrito at the grocery store but homemade is the way to go. I don’t make 40 gallons of it, I just make what I need for the moment. Feel free to make a ton of it and save it for another occasion. You can also sneak in a bunch of veggies and the kids won’t even notice. My grandmother used to blend carrots, celery, onions, zucchini and pretty much would throw it in everything and we wouldn’t even notice.
I highly recommend using pumpkin, chorizo, and ham hocks for this. Do not leave it out. It’s what makes these.
- 16 oz dried red kidney beans
- 2 ham hocks
- 10 cups water
- 1 Spanish chorizo
- 1 Sazon envelope
- 1/4 cup tomato sauce
- 3-4 tbsp dry white wine
- 1 tsp oregano
- 2 bay leaves
- 1 1/2 cup potatoes
- 1 1/2 cup pumpkin
- salt and pepper to taste
- 1/4 red bell pepper
- 1/4 green bell pepper
- 1 small onion
- 2 garlic cloves
- bunch of cilantro
- 1/4 cup olive oil
Rinse the beans and then place them in a pressure cooker along with the ham hocks. Add water and cook for about 1 hour or until fork tender. (Please follow your pressure cookers instructions)
Place onion, garlic cloves, green bell pepper, red bell pepper, and cilantro in a food processor and process until smooth. Add the olive oil while pureeing
In a large skillet, cook the chorizo until nice and crisp.
Remove the chorizo from the skillet and set aside.
In the skillet, you cooked the chorizo, cook the veggie puree along with the tomato sauce for about 5 minutes
Stir in the sautéed veggie mixture to the cooked beans along with the dry white wine, oregano, cumin, bay leaves, Sazon, potatoes, pumpkin, chorizo, salt, and pepper.
Cook beans over medium heat uncovered for 20 minutes or until thickened and the pumpkin and potato are fork tender.