Frijoles antioqueños, a staple of Colombia's Antioquia region, simmers red beans with beef in a cumin-scented sofrito. A pressure cooker cuts the traditionally long cooking time while keeping the same rich, thick texture. Served with avocado and fresh cilantro, it is an everyday fixture on Colombian tables.
Finely chop the onion, garlic and red bell pepper, and dice the tomatoes. Pick through the beans and rinse them well.
Brown the beef with salt and pepper over medium heat until it releases its juices and changes colour, then add the onion, garlic and cumin and stir for two more minutes.
Add the beans, tomato, red pepper and bay leaves, then pour in enough hot water to cover everything. Seal the pressure cooker and cook for 30 minutes once it comes up to pressure.
Let the pressure release naturally before opening the lid, then mash a few spoonfuls of beans to thicken the stew. Check the seasoning, stir in the fresh cilantro and serve with avocado slices.
Pick through and rinse the beans well before cooking, as small stones sometimes hide among them. Do not open the pressure cooker until it has released on its own, or the beans will stay half-cooked.
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