Habichuelas Rojas Colombianas (Colombian Red Beans)

Listen mija, first thing - wash those beans real good. Pick through them like you're looking for treasure, take out any little stones or beans that look funky. Rinse until the water runs clear.

Put the beans in your pressure cooker and cover with water hasta la línea máxima. Don't be shy with the water - these beans are thirsty.

Seal that cooker tight like you mean it and cook on high heat for 35 minutes. No peeking, just trust the process.

Take the cooker off the heat and let ALL that steam escape completely. Ay Dios mío, don't rush this part or you'll burn yourself.

Open it up and add your carrots, plantain pieces, sazón packets, and salt. Give it a good stir with love.

Now listen - if you want your beans more caldoso like soup, add more water to replace what cooked off. If not, they'll be más espesos but watch them close so they don't stick. (I like mine somewhere in the middle - not too soupy, not too thick)

Cover again and cook on medium-high for 20-30 minutes while you make the sofrito.

In a sartén, heat that oil and sauté the tomatoes, onions, green onions, and cilantro with a poquito de sal. Cook until everything smells like heaven and the onions are soft.

When the beans are tender, stir in that beautiful sofrito. Taste for salt and sazón. If they need more time, cover and cook otro ratito más.

Serve over white rice with whatever protein makes you happy. These taste even better tomorrow, so make extra for the week.