Red Bean Tomaticán


  • 1 onion
  • 2 tomatoes
  • 2 cups red beans, soaked overnight
  • 3 ½ cups water
  • 1 cup corn, frozen
  • 1 cup tomato sauce
  • 1 tbsp olive oil
  • 2 tsp salt
  • 2 tsp oregano
  • 1 tsp paprika
  • ½ tsp cumin
  • Cut the onion into strips and the tomatoes into wedges. Add to the Instant Pot with the oil and condiments. Press Saute and set time to 6 Minutes at high temperature. Stir continuously.
  • Once the time is up, add the beans (presoaked and rinsed) with the water.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 15 Minutes.
  • Then release the pressure naturally for 10 minutes.
  • Once all the pressure has been released, add the corn and tomato sauce. Return to the Saute setting for 5 Minutes at high temperature to cook the corn and give the mixture more consistency.
  • And done! You can eat it as is or leave in the refrigerator to thicken even more.
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