Frijoles Colorado

Red Beans with Ham served over white rice

Recipe from: Hortensia Rodriguez (Betty's mom) and Betty Rodriguez-Hakes

This is the perfect recipe for the left over bone-in ham. By the way, My Aunt (Tia Elsa) adds Pumpkin pieces cut up to the last 20 minues of making this dish. 

ingredients:

1 small onion, peeled left over ham with bone
1 lbs (package) of red kidney beans
4 cups of water (approx)
1 tbls of oregano
2 tsp ground cumin
1 tsp of fresh ground pepper (or more to taste)
salt to taste
1 cup tomato sauce

2 Tablespoons of Extra Virgin Olive Oil
1 small onion
1/2 Red pepper

2 cups of cooked white rice

1.  Wash beans under cold water and remove dirt, rocks, and broken pieces.

2.  Place the beans and ham in the pressure cooker, and add the water and the whole onion.

3.  Lock the lid in place and heat over high to medium-high heat until you hear the cooker achieve pressure.  Set the timer for 8 minutes.

4.  Once the 8 minutes are up, turn off the stove and let sit for about 5 minutes. Release the pressure in the cooker by following the manufatuers directions or running cold water on the closded lid. Once pressure is released, open up (lid away from you).  Reduce heat to low and return pan to stove.

5.  Remove the ham and cut ham away from bone, discard bone and return cut ham to pot.  Remove the whole onion and discard.

6. Make "Sofrito": Chop up the onion, 1/2 red pepper and garlic using a food proccessor or small chopper. Saute over medium-high heat for about 5 minutes. Mix in cooked 'sofrito' into the beans.

7.  Add tomato sauce, oregano, cumin, and pepper. Taste before adding salt as the ham releases salt. Salt to taste.

8.  Cook over low heat about 30 - 45 minutes or until beans are ready.

Serve over white rice.