Instructions

Leave the red beans to soak the night before for at least 8 hours. Chop the onion, green pepper, ají and celery into fine brunoise. Peel tomatoes and remove pits, dice them (concasse). Peel and dice sweet potatoes into 3 x 3 cm dices. Remove bones from the pork chops and chop them into thick strips and chorizo into thick slices.
We start by heating some olive oil in a Magefesa pressure cooker where we will brown the pork meat, remove and keep. Sauté the chopped vegetables in the same oil, add the tomato when the onion becomes soft and sauté for some minutes. Add the chorizo, the sweet potato, the beans and cover with the water left to soak. Close the pot and keep it high heat until it reaches maximum pressure, low the heat down to minimum and let it cook for 20 or 25 min depending on beans quality. Once time has elapsed, remove the pot from the stove and we let pressure to be completely released before opening the lid.
Chop the bananas into 1 finger thick slices and add them to the pot together with pork strips; chopped coriander and one tbs. sugar. Adjust salt and pepper. Let it cook for about 10 min. to blend flavors and let it rest for 20 min. before serving. Accompany it with white rice and sliced avocado.
When we leave colored beans to soak it is advisable to wash them carefully with cold water. Drain them well and cover again with water, this second water will be used for cooking to strengthen the color and flavor of our stews.

Discover more incredible recipes here