These are known as pot beans, grandmothers made them in clay pots and cooked them for hours. In this recipe, they are cooked in the pressure cooker to save time.
First, clean the beans (remember they have a lot of dirt stuck to them). Soak them in purified water; if you have time, let them soak overnight, which will make them softer and cook faster. If you don't have time, soak them for one hour in hot water, not too much water, just enough to cover them well.
Meanwhile, put half of the water in the pressure cooker, a splash of oil, a piece of onion, and a clove of garlic. Note: DO NOT ADD SALT, REMEMBER... NO SALT... because it will make the beans tough; the seasoning will come at the end when you open your pressure cooker.
Heat the pot on high. When the water is boiling, add the soaked beans along with the water they soaked in; this will give consistency to the broth and they will turn out great.
Cover the pressure cooker, making sure it is perfectly sealed to avoid accidents, and place the safety valve.
When the safety valve starts to sound or release some steam, you will need to count half an hour if you soaked them overnight, or 45 minutes if you soaked them for just one hour.
After this time, let the pressure cooker cool down, NEVER OPEN IT WHILE HOT, check the cooking of the beans, that is, taste them; they should be soft but whole. If they are still hard, you can put the pot back on for another 15 minutes.
Add salt generously. Beans require a lot of salt to taste good, add it gradually so you don't oversalt them.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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