Beans have different names in each country; for example, in Argentina they are called poroto, in Mexico frijol, in Spain alubia or judía, in Puerto Rico, Colombia, and Costa Rica guandú or habichuela, and in Venezuela caraota.
Soak the beans the day before for at least 4 hours and drain. Place the beans in a colander and rinse until the water runs clear. Place the beans in the Express Pressure Cooker® with the onion, salt, and 2 liters of water.
Close the Express Pressure Cooker®, put on the pressure regulator, and place it on the stove over high heat for approximately 25 minutes or until a constant steam flows; reduce the heat to medium, and from this moment start counting the cooking time; cook
for 40 minutes.
Remove the Express Pressure Cooker® from the heat, let it cool, and take off the pressure regulator, open the Express Pressure Cooker® and voila! Remove the beans with
a slotted spoon, reserving the cooking liquid.
Blend in a blender or food processor with some of the cooking liquid until you obtain a thick mixture. Season
with salt and the seasoning cube.
For the Pesto: Blend the basil, garlic, and pine nuts until you get a homogeneous paste. Add half of the olive oil and
mix. Incorporate the remaining oil in a continuous stream until you achieve an emulsion. Add the cheese and mix. Adjust the seasoning with salt and pepper.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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