8 Servings 40 min Cook
5 Cup Kidney Beans
2 Tbsp Olive Oil
3 1/2 Medium (2-1/2" dia) Onions
8 Cloves, minced Garlic
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
5 Tomato Roma Tomatoes
2 Tsp Salt
1 Tsp Pepper
1/2 Tsp, ground Thyme
1/2 Tsp, crumbled Bay Leaf
1/2 Tsp, ground Cumin
1/2 Tsp, ground Oregano
Wash and then soak beans over night.
Put in pressure pot with water.
The water should be double the beans.
Cook on medium heat for about 40 minutes.
Once cooked, wait for the pressure cooker to cool down a bit and open it.
If there is too much water still left, you can take some out; but not all of it!
Chop the onion and garlic.
Shred the red pepper with a grater, you should not use the skin.
In a different pan, add the olive oil, onion, and garlic.
The onion should be almost transparent, about 5-6 minutes.
Add the red pepper pulp to the pan.
Add the chopped tomatoes to the pan.
Cook for about 15 minutes and mix often.
Cover the pan so that the liquids don´t evaporate.
Add the sauce to the beans and mix.
Add salt, black pepper, thyme, bay leaf, cumin, and oregano to the beans.
Cook the beans for a bit longer to incorporate all the flavors.
Serve with rice.