Frijoles antioqueños is a dish from Colombia’s Antioquia region, made by slow-cooking red beans and beef in a cumin-seasoned sofrito. A pressure cooker shortens the hours-long cooking time while keeping the stew thick and hearty. It is commonly served with avocado and fresh cilantro.
Finely chop the onion, garlic, and red bell pepper, and dice the tomatoes. Sort and rinse the beans well.
Cook the beef with salt and black pepper over medium heat until it releases its juices and changes color. Add the onion, garlic, and cumin, and cook for 2 more minutes.
Add the beans, tomato, red bell pepper, and bay leaves, then add enough hot water to cover the ingredients. Close the pressure cooker and cook for 30 minutes after it comes to a boil.
Let the pressure release naturally before opening the lid. Mash a few spoonfuls of beans to thicken the stew. Check the salt, stir in the fresh cilantro, and serve with avocado slices.
Sort and rinse the beans well before cooking; small stones may be mixed in. Do not open the pressure cooker until the pressure has released naturally, or the beans may remain undercooked.
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