Instant Pot Cuban White Beans
Ingredients
- 1 smoked hock
- 12 ounces salt pork
- 1 bell pepper (whole)
- 8 cups water
- 1 pound white beans
- 2 tablespoons Olive oil
- 1 onion (diced)
- 1/2 cup peeled garlic (smashed or grated)
- 4 potatoes
- 8 ounces chorizo
- 8 ounces Goya tomato sauce
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 1 tablespoon cumin
- 2 tablespoons fresh cilantro
Instructions
Heat a sauté pan on medium heat. Cut salt pork into 1/4 inch pieces and add to pan. Fry pork until all fat is rendered and golden brown.
Add the smoked hock and rendered salt pork to the Instant pot. Add a whole pepper with top and seeds removed. Add water and set Instant pot to pressure cook for 20 minutes. When the time is up, release steam. Remove the whole bell pepper.
Wash the beans and add to cooked hock and salt pork. Set Instant pot to pressure cook for 10 minutes. When the time is up, release steam. The beans should not be cooked all of the way. They should be a little hard still because they will be cooked again with the potatoes.
While beans are cooking heat a sauté pan on medium heat high with olive oil. Add diced onion and sauté until tender. When tender add smashed garlic and continue cooking until garlic is fragrant for about 2 minutes. Add to Instant pot.
Peel and cut potatoes into chunks. Not too small because we want them to hold their shape while cooking. I find 1 1/2 to 2 inches is best. Add to the Instant pot.
Cut chorizo into 1/4 inch pieces and add to pot. Add tomato sauce, salt, garlic powder, and cumin. Set Instant pot to pressure cook for another 5 minutes. When done release steam. Stir in finely chopped cilantro and let sit for about 5 minutes. Serve over a bed of white rice.
