This is a riff on the Puerto Rican dish served up at Sol Food in San Rafael. If you can get over there to buy a bottle of their hot sauce to go with it, you’re golden. Serve this with a slaw or salad drizzled in a lime-centric dressing and fresh avocado. They also serve plantains with it, if you really feel like going all out. I could eat this three meals a day! Yummmmmm!
Ingredients:
- 4 cups dried pinto or pink beans (soak overnight)
- Half an onion, chopped
- One can of TJ’s roasted and diced green chili (or sub fresh green or red pepper)
- Five cloves crushed garlic
- Two bay leaves
- One can of tomato
- Three large russet potatoes, cubed
- One cup green pitted olives, halved if large
Directions:
- Cook the beans fully, drain and set aside
- Sauté the onion until caramelized
- Add everything else to the pot
- High pressure in the Instant Pot for 20 minutes (stovetop, maybe 45?)
- Salt to taste, stir and serve!
So Easy Homemade 
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