1/2 kg of pink beans
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 sprig of rosemary
1 can of coconut milk (200 ml)
1 tablespoon of ground cinnamon, grated
3 tablespoons of parsley or thyme, chopped
1/2 kg of pink beans
3 tablespoons of olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 sprig of rosemary
1 can of coconut milk (200 ml)
1 tablespoon of ground cinnamon, grated
3 tablespoons of parsley or thyme, chopped
Soak the black beans in water for 30 minutes
Drain the water
Cook the black beans in a pressure cooker with enough water to cover them
Leave it on the stove for 20 minutes after the initial cooking time under pressure
In another pan, heat the olive oil, sauté the onion, garlic, and rosemary
Add the black beans to the sautéed mixture and let it cook for 20 minutes over low heat until the sauce thickens
Let it cool, remove the rosemary sprig, and blend in a blender
If needed, add more boiling water
Transfer the black beans to a pan, add coconut milk, and let it simmer over low heat, stirring occasionally, until a creamy consistency is reached
Add ground cinnamon, parsley or thyme, and serve.
