1 quart of beans
1 bay leaf
1/2 liter of water
Caramelized Onion and Garlic Refogado
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 cup of finely chopped garlic
1 quart of beans
1 bay leaf
1/2 liter of water
Caramelized Onion and Garlic Refogado
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 cup of finely chopped garlic
1
Remove any imperfections and stones from the beans, wash them in a colander, and soak them in a bowl with two quarts of cold water for ten hours
2
Discard the soaking liquid and place the beans in a pressure cooker
Add the water and bay leaf
Cover and cook over medium heat until the pressure cooker is depressurized, then reduce the heat and simmer for another 30 minutes
3
Wait for the steam to escape from the pressure cooker, carefully open it, and check if the beans are cooked
If they're still hard, continue cooking without pressure for an additional 15 minutes
Refogado
1
In a skillet, heat the olive oil and caramelize the garlic
Add two cups of cooked beans, mash them slightly with your hands, and cook for five minutes
2
Pour the contents of the skillet into the pressure cooker with the remaining beans
Let it simmer for 15 minutes over low heat without covering, or until the broth thickens a bit.
