Red bean stew

Difficulty: ★★★


  • 400 gr. Red or pinto beans
  • 200 gr. Pumpkin
  • 1 Red Onion
  • 2 Garlic cloves
  • 1 Sweet ají pepper
  • 1 Red pepper
  • 1 tbs. Sweet paprika
  • 150 gr. Smoked bacon
  • Salt
  • Mild olive oil
  • Fresh oregano
  • Parsley
  • Coriander

Category: Main course


Leave the beans to soak the night before or for 8 hours at least. Prepare a bundle with the aromatic herbs, the oregano, the coriander and parsley. Peel and chop the pumpkin into 2 x 2cm dices. Chop the smoked bacon in the same way. Chop the onion, the choricero pepper, the ají and the garlic cloves into fine brunoise.
Heat some oil in a Magefesa Pressure Cooker and when hot, add chopped vegetables and fry them softly medium heat. When done to perfection, add the bacon and pumpkin, sauté for a couple of minutes and turn the stove off.
Add one paprika tablespoon and the bundle of herbs, stir it well. Pour the beans and moist them with water until covered, about 4 cm.
Close the pot and cook over high heat until reaching maximum pressure. Low the heat, at this very moment, to the minimum and let it cook between 20 and 25 minutes, depending on beans quantity. Remove the bundle, adjust salt and let it rest for 20 minutes before serving. Accompany them with white rice.    
When we leave colored beans to soak, it is advisable to wash them well with plenty of cold water, drain and cover with water again, in a way that this second water is used to cook them to strengthen the color and flavor our stews.