I was looking for some inspiration when I looked here on the net on how to fix these types of beans without having to seem like a copy cat. The sad thing is that there aren’t that many recipes for this delicious bean.
I take 4 handfuls of these beans washed and let them soak overnight. I get my pressure cooker ready and add 1 cooking spoon full of olive oil. I add 1 onion sliced in to half moons, and fry them over medium heat until they are golden. I add 3 dashes of adobo, My Homemade Chili Powder that I had made earlier that was sitting in my mortar and pestle from my chili powder recipe is what I used in these beans that evening.
I used my mortar and pestle to add 1 pinch each of black pepper corns and cumin seeds then I ground them and added them to the spicy stuff inside of my pressure cooker.
I added 1 pinch of each of marjoram, culantro, cilantro and oregano. I added 1 bullion cube, 3 drops of maggi or knorr aroma, 1 bay leaf, 3 cloves of garlic I had chopped then ground with my mortar and pestle, either or 1 jalapeno or 1 serrano and stirred. I added 1 tomato that I had chopped and cooked down till I had a mush. I kept stirring while this was going on and added a tiny splash of water until the tomato I cooked disintegrated.
The amount of water that is needed in here is about 1 liter or 1 quart that is divided. I drained the beans and added them to the pressure cooker and stirred to combine with all of the spices and added the rest of the water.
I closed the lid of the pressure cooker and waited for the safety valve to pop up. I set the timer for 20 minutes. When time is up I turned off the stove and waited for the pressure to escape.
After it was all released and the safety button fell, it was time for me to open the lid and check the beans. Please remember to soak your beans before cooking or it would take longer like up to an hour almost so this is very important.
It is ready to be eaten and it is a very lovely meal and you can eat it with corn tortilla or corn flat bread.
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