Cuban Red Beans

5 from 4 votes

This Cuban red beans recipe is made with dried kidney beans, chorizo, ham hocks, and spices. A hearty dish that can be enjoyed as a side dish or main entree.

Prep Time15

Cook Time1 45

Total Time2

Course: Entree, Side Dish

Cuisine: Cuban

Servings: servings

Calories: 342kcal

Author: Julie Maestre

Equipment

Instant Pot

Ingredients

16 oz dried red kidney beans
1 smoked pork hock
10 cups water
1 Spanish chorizo sliced
1 tsp Sazon
8 ounces tomato sauce
1 tbsp dry white wine
1 tsp oregano
2 tsp cumin
1 bay leaf
1 potato cut into 1 inch cubes
2 cups butternut squash cut into 1 inch cubes
1 small onion finely diced
3 garlic cloves finely minced
1/4 cup sofrito
salt and pepper to taste
2 tbsp oil

Instructions

Start by arranging the dried kidney beans on a baking sheet and sorting through them. Make sure to discard any stones or broken beans. Rinse them and set them aside.
Place the beans, ham hock, and 10 cups of water in your instant pot. Press the "pressure cook" function on your instant pot and select 1 hour and 5 minutes. Once the time is up, do a quick release. When the pin in the lid drops down, safely open the lid.
Remove the pork hock and discard any fat. Heat 2 tbsp of oil in a large pot over medium-high heat. Add the onions and chorizo and cook for 3 minutes. Add the garlic and cook until fragrant. Stir in the sazon, cumin, oregano, sofrito, and tomato sauce. Cook for 1 minute.
Add the cooked beans and ham hock meat to the pot along with the bay leaf, dry white wine, potatoes, and butternut squash. Cover and cook for 20 minutes or until the potatoes and butternut squash are tender.
Uncover, season generously with salt and pepper, and cook until the beans thicken. This should take about 10-15 minutes. Enjoy!

Nutrition