• prep: 21 min
• cook: 1 hr 20 min
• total: 1 hr 41 min

servings:

• • 2 tbsp bacon fat (or any oil you have)
• • 1 medium onion chopped
• • 1 bell pepper chopped (your color of choice I like the lighter colored)
• • 3 celery stalks (use leafy tops if they are on!)
• • 4 garlic cloves freshly grated
• • 1 tsp apple cider vinegar
• • 1½ lbs Tasso ham cubed (Andouille is a good alternative)
• • 1 pound dried red kidney beans rinsed and looked over
• • 4-5 cups of water (this will vary by your max level of your pressure cooker)
• • 1 28 ounce can of diced tomatoes
• • Kosher Salt & Pepper (to your liking)
• • Pinch or more of cayenne pepper (the meat will help add heat use as much or little of this as you like)
• • 1½ tsp dried thyme
• ½ tsp onion powder
• ½ tsp dried parsley
• • 2-3 bay leaves
• • Optional to add to this recipe but I usually add:
• • 2 large carrots diced (almost always add)
• • 1 packet of Sazon Goya con Culantro Y Achiote (found in your Ethnic section)
• • ½ cup of green sofrito

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