The BEST Colombian Red Beans

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Bursting with the flavors of cumin, cilantro, and tomato, this Colombian-style red beans recipe can be made in the pressure cooker or Instant Pot. If anyone out there thinks beans and rice is boring, they’ve never tasted this. In fact, these red beans are so good, that I guarantee you’ll be excited to eat these again as leftovers the next day.

I learned this recipe from a wonderful Colombian woman who went to the church I grew up in. Mrs. Rodriguez generously and lovingly prepared this meal for my family while we were in the middle of a big move. I still remember that dinner, the conversation, and the way she provided nourishment to us during a time of huge transition. A few years later, she and her daughter would come to visit us in our new home, and thus began the tradition of her red beans and rice with a stack of steaming arepas. Each one of us always looked forward to the leftovers because somehow the flavors were always better the next day.

Along with recipes such as Instant Pot Black Eyed Peas, this Colombian red beans recipe was another childhood dinner staple that my family ate almost once a week. It was affordable, easy to make, and provided delicious leftovers for the week. While I prefer to make this in the stovetop pressure cooker, I’ll also show you how to make this in the Instant Pot.

Ingredients

One thing I love about this recipe is the freshness of the ingredients and the SERIOUS flavor they impart. I mean…have you ever taken a good inhale of the aroma of freshly chopped cilantro? Or of the robust warmth of cumin? It’s just so good.

Here’s what you will need for this recipe:

• 1 lb. of dried red beans, rinsed and soaked for 8-12 hours
• 2-3 medium tomatoes, chopped into large chunks ( something like roma or beefsteak)
• 1 bunch of cilantro, chopped (stems and leaves)
• 1 small yellow onion, chopped (I leave this out because of dietary needs, but highly recommend adding it)
• 1, 12 oz pkg. of raw bacon, cut into 1″ pieces
• 1 1/2 tsp. sea salt (start with this, and add more to taste if desired)
• 1/2 tsp. white pepper
  • I use white pepper 75% of the time in my cooking. It provides a wonderful depth of flavor to pretty much any recipe. A little goes a long way. I highly recommend giving it a try! Here’s my favorite brand of white pepper
• 1 tbsp ground cumin
• filtered water (tap water affects the taste of your food, so try to use filtered if you can).

Tips for Making The BEST Colombian Red Beans

• Chop both the stems and leaves of the cilantro. Cilantro is a tender herb, meaning the stems and leaves both carry the flavor of the herb. You don’t need to pluck the leaves from the stems unless you are using a woody herb in a recipe such as thyme.
• The amount of water you add to the pressure cooker just before cooking will determine how soupy or thick your red beans turn out. If you want a soupier pot of beans (this is what I prefer) then cover the ingredients with about 2 inches of water just before cooking. If you prefer a thicker pot of beans, try covering the ingredients with about an inch of water before cooking.
• If you don’t have enough time to soak the beans for the full 8-12 hours, then you will need to increase the cooking time to achieve tender beans. For example, if you were only able to soak the beans for 4 hours, then I would start at a 45-minute cooking time, then add more time if the beans are still firm.
• This is an excellent freezer meal because it has a broth to it. Fully cook this recipe and then freeze in ziplock bags.

FAQ’s

How long should I cook the beans if I wasn’t able to soak them for the full 8-12 hours?

No worries! If you were only able to soak the beans for, say, 3-6 hours, then I would expect your cooking time to be anywhere from 45-60 minutes. You can start by pressure cooking for 45 minutes, then check the beans for doneness. If they are still too firm, then bring the pressure cooker back up to pressure for another 10-15 minutes or until the beans are tender.

Can I substitute another herb in place of the cilantro?

I have never tried this, but can guarantee that the flavor of this dish will NOT be the same without the cilantro. If you are not a fan of cilantro, I would suggest either leaving it out entirely or using Italian flat-leaf parsley (but it will not be the same, so no promises!)

I don’t own/don’t feel comfortable using a pressure cooker. Can I make this in the Instant Pot instead?

Yes! The Instant Pot is a great option for this recipe as well. I have made this several times in the Instant Pot, and it has turned out beautifully. Follow the recipe and directions as listed in this post. Once all your ingredients are in the Instant Pot insert, lock the lid, turn the valve to “pressure”, select the “Chili/Beans” function and let cook for 35 minutes.

If you’re interested in trying your hand at using a stovetop pressure cooker, here is the one I’ve been using without any issues for years!

Ways to Enjoy Colombian Red Beans

We typically always pair these red beans with rice to make a meal all on its own. However, recently I’ve started experimenting using these red beans in tacos, burritos, and burrito bowls. Spoiler alert…it’s BOMB.

Mrs. Rodriguez always made a stack of arepas to go with the beans and rice. We’d slather the arepas in butter and use them to soak up every last bit of these red beans.

How to Make the BEST Colombian Red Beans

First, plan to soak the beans 8-12 hours before you want to cook them. For example, if you want to cook them for dinner, begin soaking them in the morning.

To soak the beans, start by rinsing them thoroughly and removing any debris (I have only found debris a few times). Once rinsed, place the beans in a bowl (or right in your pressure cooker pot or Instant Pot insert) and cover them with approximately 2 inches of filtered water.

During the soaking time, if the water level goes below the beans, add more water and continue soaking.

Once the beans have soaked, pour them and the remaining soaking water into the pressure cooker pot. To the pot, add the chopped tomatoes, chopped bacon, chopped cilantro (leaves and stems), chopped onion (optional), salt, white pepper, and cumin. Stir everything together and add extra water if needed to cover the beans by 1 inch for a thicker pot of beans and 2 inches for a soupier pot of beans.

Lock the lid into place and set the valve to “pressure”. Heat the pressure cooker up over high heat on the stove. Once the pressure indicator pops up, reduce the heat to medium and pressure cook for 35 minutes.

Once the 35 minutes have elapsed, turn the heat off and release the pressure. Check the beans for doneness. They should be completely tender yet still holding their shape. If they are still firm or crunchy, replace the lid and pressure cook them for another 10 minutes or until they are tender.

Before serving, taste the beans and assess if they need more salt, white pepper, or cumin (often times they do!).

I hope you enjoy these as much as I do!

More Easy and Delicious Recipes

• Simple Lemon Chicken Pasta (No Dairy Ingredients)
• Easy Sheet Pan Potatoes with Bacon and Asparagus
• Mediterranean Quinoa Salad with Chicken
• How to Make Rice on the Stove
• Easy Instant Pot Black Eyed Peas

Shop this Post

• Stovetop Pressure Cooker
• Instant Pot
• White Pepper

Hey! I’m glad you’re here! Give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself!

Warmly, Caroline