Ingredients
d
14 oz dried kidney beans
d
1 - 2 lb dried pork shank or ham hock
b
2 bay leaves
w
6 cups water
F
For the Sofrito
o
3 tbsp olive oil
m
1 medium onion, diced
g
1 green bell pepper, diced
o
1 tsp oregano
c
1 tsp cumin
b
½ tsp black pepper
t
¼ cup tomato sauce
S
Salt to taste
g
4 garlic cloves, minced
S
5 oz Spanish chorizo, sliced
c
⅓ cup cooking wine
s
1 - 2 small russet potatoes
s
1 cup squash, diced
S
Salt to taste
Directions
1
Wash and rinse your dried red kidney beans.
2
Combine with pork shank or ham hock, water & bay leaves and pressure cook for 45 minutes.
3
For the Sofrito
1
Heat a pan on medium high heat with olive oil.
2
Sauté onion & green bell pepper until softened.
3
Add in spices, tomato sauce.
4
Shred pork shank and add it to sofrito along with Spanish chorizo and garlic cloves.
5
Deglaze with cooking wine.
6
Add sofrito into your cooked beans.
7
Simmer for 20 min with potatoes & squash until fork tender and beans have thickened up.
