Potaje de Frijoles Colorados
Potaje de Frijoles Colorados·(poh-TAH-heh deh free-HOH-less coh-loh-RAH-dohs)
El Caldero (Weeknight Arroz y Frijoles)
This is the real deal—the deeply comforting, rich, smoky red bean stew that anchors weeknight dinners from Havana to Miami. The secret to a true potaje isn't some artificial thickening powder; it's the magical way sweet squash melts into a pork-fortified broth. If you think you don't have time for dried beans on a Tuesday, think again. Your abuela used her trusty stovetop olla de presión to get this on the table fast, and we're using a modern pressure cooker to achieve that exact same slow-simmered, grandmother-approved flavor in a fraction of the time. The smell of cumin, garlic, and chorizo hitting the pan will instantly transport you home.
Before you start
Soak the beans overnight.
Place the dried beans in a large bowl and cover them with cold water by a few inches, leaving them to soak for 8 to 12 hours. Drain and discard this soaking water before cooking to ensure a cleaner tasting broth.
Ingredients
- dried red kidney beans1 lb
- smoked ham hock1 lb
- dried bay leaves2 med
- water6 cup
- thick-cut bacon4 oz
- semi-cured Spanish chorizo4 oz
- yellow onion1 med
- green bell pepper1 med
- garlic cloves6 med
- tomato puree3 tbsp
- ground cumin1 tsp
- dried Mexican oregano1 tsp
- smoked paprika1/2 tsp
- Cuban calabaza or butternut squash1 lb
- Russet potato1 large
- dry white wine or dry sherry2 tbsp
- white vinegar1 tbsp
- salt and freshly ground black pepperto taste
- olive oilto taste
Method
- 01
Soften the beans and pork under pressure.
Add the soaked beans, ham hock, bay leaves, and 6 cups of fresh water to a pressure cooker. Secure the lid, cook on high pressure for 25 minutes, then let the pressure release naturally for 10 minutes before venting the rest.
- 02
Render the fat from the bacon and chorizo.
While the beans cook, place a large skillet over medium heat. Toss in the bacon and chorizo, cooking until the fat renders and the meats turn crisp and browned, about 5 to 7 minutes.
- 03
Build the authentic sofrito.
Drop the onion and bell pepper directly into that rendered pork fat, sautéing until soft and translucent. Stir in the garlic for a brief minute, then add the cumin, oregano, and smoked paprika to let the spices bloom before cooking out the raw tomato puree.
- 04
Combine the meats, beans, and starches.
When the beans are ready, open the pot and pull the ham hock out to chop the meat, discarding the bones and fat. Return the meat to the pot, scrape in every last drop of the sofrito and seasoned fat, and toss in the chunks of squash and potato.
- 05
Simmer uncovered and apply the grandmother's thickening trick.
Simmer the stew uncovered on medium heat (or the sauté function) for 20 to 25 minutes until the squash and potatoes are fork-tender. To get that signature velvety texture, use the back of your spoon to smash a few pieces of squash and a handful of beans directly against the side of the pot, stirring the starches back into the broth.
- 06
Finish with a hit of acid and adjust the seasoning.
Pull the pot off the heat and stir in the dry white wine and white vinegar to cut through the richness. Taste the broth before adding salt and black pepper, letting the stew rest for 10 minutes to thicken up even further before serving.
Notes
Cheat the system with canned beans for a pantry shortcut.
If you forgot to soak the beans, skip the ham hock and simply sauté your bacon, chorizo, and sofrito in a large Dutch oven. Dump in three 15.5-ounce cans of undrained red kidney beans, 2 cups of chicken broth, the squash, and potatoes, then simmer uncovered for 30 minutes, mashing to thicken as usual.
From Cook Cuban in America.