Trinity’s Beans

Ingredients

• 1 cup Dried beans (Soak in plenty of water for 24 hours, then drain before cooking.)
• 0.5 Kielbasa sausage (Sliced; use half of a kielbasa sausage.)
• 0.5 cup Bacon or pancetta (Chopped.)
• 1 Onion (Peeled; leave whole or cut in half.)
• 1 Yellow potato (Peel, trim the ends, and cut in half.)
• 1 Carrot (Peel, trim the ends, and cut in half.)
• 6 cloves Garlic (Chopped.)
• 1 can Canned tomatoes (Diced or peeled; blend before adding.)
• 1 cup Water
• 1 tbsp Dry pollo seasoning (The author prefers Knorr. Do not add salt separately at the beginning because the sausage, bacon, and seasoning are salty.)
• 1 tsp Paprika
• 1 tsp Ground cumin
• 2 Bay leaves
• Salt (Do not add initially. Taste and adjust only after cooking if needed.)

Steps

1. 1

   At least 24 hours before cooking, place the dried beans in a large bowl and cover them generously with water. Leave them to soak for 24 hours so they rehydrate, cook more evenly, and are less likely to split or cause digestive discomfort.

2. 2

   Drain the soaked beans thoroughly before cooking; do not use the soaking water.

3. 3

   Slice the kielbasa and chop the bacon or pancetta. Place them in an uncovered pressure cooker over medium heat, or use the sauté/brown function on an electric pressure cooker. Cook until browned and the bacon has rendered some fat.

4. 4

   While the sausage and bacon cook, chop the garlic. Peel the onion, potato, and carrot. Trim the ends from the potato and carrot and cut each in half. Leave the onion whole or cut it in half.

5. 5

   Add the chopped garlic to the browned sausage and bacon. Sauté until the garlic begins to brown and smells fragrant, taking care not to burn it.

6. 6

   Add the drained beans to the pressure cooker and mix well so they are coated with the rendered fat and aromatics.

7. 7

   Add the onion, carrot, and potato to the cooker.

8. 8

   Blend the canned tomatoes until smooth, then add them to the pressure cooker. Stir well.

9. 9

   Add the dry pollo seasoning, paprika, cumin, bay leaves, and 1 cup of water. Stir to combine. Do not add salt at this stage; the sausage and bacon may provide enough seasoning.

10. 10

    Secure the pressure-cooker lid and seal the valve. Cook at medium-high pressure for 35 minutes. For an electric pressure cooker, use the bean setting if available.

11. 11

    When cooking is complete, release the pressure fully according to the cooker's instructions before opening the lid.

12. 12

    Remove the cooked potato, carrot, and onion. Blend them with some of the bean cooking liquid until smooth and creamy.

13. 13

    Return the blended vegetable mixture to the beans and stir thoroughly. Taste and add salt only if the finished dish needs it.

14. 14

    Serve warm, with rice and meat or plain, as in the movie.

Notes

The 24-hour soak is strongly emphasized and should not be skipped. The author recommends serving the beans warm with rice and meat, or plain. Add salt only after cooking and tasting.

Nutrition per serving

• main
• stew
• pressure-cooked
• comfort food
• movie-inspired
• high-fiber
• make-ahead
• gluten-free