This Cuban red beans recipe features dried red kidney beans simmered with smoky pork hock, Spanish chorizo, vegetables, and classic Cuban seasonings. It’s a rich, comforting dish that works well as a main course or a hearty side—especially served over white rice with fried plantains.
Fans of chicharos Cubanos or Cuban black beans will enjoy this variation. The beans soak up the smoky, savory flavors from the ham hock and chorizo and pair perfectly with plain white rice and sweet fried plantains.
Why You’ll Love This Recipe
- No overnight soaking required when using a pressure cooker.
- Full-bodied flavor and even better the next day—great for leftovers.
- Flexible: omit the pork and chorizo to make a vegetarian version.
Ingredient Notes
Butternut squash – Any firm squash will work; it adds sweetness and body.
Smoked pork hock – Provides deep, smoky flavor to the broth.
Chorizo – Spanish chorizo is ideal; if unavailable, a cured sausage like salami or pepperoni can stand in for texture and spice.
Step-By-Step Instructions
- Spread the dried kidney beans on a baking sheet and sort through them, discarding any small stones or damaged beans. Rinse and set aside.
- Place the beans, smoked pork hock, and 10 cups of water into an Instant Pot (or other pressure cooker). Pressure cook for 1 hour and 5 minutes. When finished, perform a quick release and open the lid once the pressure indicator drops.
- Remove the pork hock, trim and discard excess fat, and set the meat aside to shred.
- In a large pot, heat 2 tablespoons of oil over medium-high heat. Sauté the diced onion and sliced chorizo for about 3 minutes. Add the minced garlic and cook until fragrant. Stir in the sazon, cumin, oregano, sofrito, and tomato sauce, cooking briefly to release the aromas.
- Add the cooked beans and shredded ham hock meat to the pot along with the bay leaf, dry white wine, cubed potato, and cubed butternut squash. Cover and simmer for about 20 minutes, until the potato and squash are fork-tender.
- Uncover, season generously with salt and freshly ground black pepper, and continue cooking until the broth thickens to your liking, about 10–15 minutes. Adjust seasonings and serve warm.
Top Tips
- If you don’t have an Instant Pot, cook the beans on the stovetop in plenty of water for 1.5–2 hours, or until tender.
- Short on time? Canned red beans can be used—reduce cooking time and add them during the final simmer to heat through and meld flavors.
- Season generously. Beans need ample salt to develop full flavor—taste and adjust at the end.
- If you don’t have dry white wine, a splash of vinegar works to brighten the dish.
- For an authentic balance of textures and flavors, keep the smoked pork hock, chorizo, and squash when possible— they contribute to the classic profile of Cuban red beans.
- If you don’t have homemade sofrito, a store-bought version or a small amount of chopped bell pepper, onion, garlic, and cilantro will do.
More Recipes You Might Enjoy
- Cuban Carne Con Papa
- Congri (Cuban black beans and rice)
- Instant Pot Cuban Black Beans
- Cuban Shrimp Creole
If you try this recipe, consider leaving a rating or comment in the recipe card. Enjoy your Cuban red beans with white rice and fried plantains for a comforting, satisfying meal.
Cuban Red Beans
Equipment
- Instant Pot (or large pot for stovetop cooking)
Ingredients
- 16 oz dried red kidney beans
- 1 smoked pork hock
- 10 cups water
- 1 Spanish chorizo, sliced
- 1 tsp sazon
- 8 oz tomato sauce
- 1 tbsp dry white wine (or splash of vinegar)
- 1 tsp oregano
- 2 tsp cumin
- 1 bay leaf
- 1 potato, cut into 1-inch cubes
- 2 cups butternut squash, cut into 1-inch cubes
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1/4 cup sofrito (homemade or store-bought)
- Salt and pepper, to taste
- 2 tbsp oil
Instructions
- Sort and rinse the beans, discarding any debris.
- Place beans, ham hock, and water in the Instant Pot. Pressure cook 1 hour 5 minutes, then quick release.
- Remove and shred the ham hock, discarding excess fat.
- Sauté onion and chorizo in oil until the onion softens. Add garlic and cook briefly. Stir in sazon, cumin, oregano, sofrito, and tomato sauce.
- Add cooked beans, ham hock meat, bay leaf, wine, potato, and squash. Cover and simmer 20 minutes, until vegetables are tender.
- Uncover, season with salt and pepper, and simmer until the broth thickens, about 10–15 minutes. Serve hot.
Nutrition
Calories: 342 kcal | Carbohydrates: 46 g | Protein: 18 g | Fat: 10 g | Fiber: 10 g
Nutrition values are approximate.
Additional Info
Course: Entree, Side Dish | Cuisine: Cuban | Servings: 8