500g of black beans, mulatinho or roxinho
8 cups of water
2 tablespoons of chopped bacon
2 sprigs of rosemary, crushed
2 cloves of garlic
1 tablespoon of olive oil or vegetable oil
To taste salt
500g of black beans, mulatinho or roxinho
8 cups of water
2 tablespoons of chopped bacon
2 sprigs of rosemary, crushed
2 cloves of garlic
1 tablespoon of olive oil or vegetable oil
To taste salt
Choose the black beans, removing any impurities and wash them
Place them in a pressure cooker with water
Cover the cooker and bring to a boil at high heat
Reduce the heat and cook for 35 minutes, starting from when it reaches pressure
Remove from heat and allow all pressure to release before opening the lid
If the broth is not thick enough, beat some of the black beans with broth in a blender
Return to heat, leaving the cooker uncovered
Meanwhile, in a skillet, combine all tempering ingredients and bring to a simmer until the garlic and bacon are golden brown
Pour this mixture into the black bean pot, check the seasoning and let it simmer at low heat for another 10 minutes
163 calories per serving
Note: To freeze black beans, place them in an airtight container and store in the freezer
Fill the entire container to prevent air from entering or creating ice crystals
To thaw, it is recommended to leave it overnight in the refrigerator
Simmer in a pot at low heat.
