1 cup of black beans
1 bay leaf
1/2 liter of water
Refogado (seasoning)
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 clove of garlic, minced
1 cup of black beans
1 bay leaf
1/2 liter of water
Refogado (seasoning)
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 clove of garlic, minced
Remove any imperfections and stones from the black beans, wash them in a colander, and soak them in a large bowl with two cups of cold water for ten hours
Discard the water and place the black beans in a pressure cooker
Add the water and bay leaf
Cook under medium heat until the pressure cooker reaches pressure
Reduce the heat and cook for an additional 30 minutes
Await the steam from the pressure cooker to release, carefully open it, and check the cooking progress
If it's still too firm, remove it from the heat for another 15 minutes without pressure
Refogado (seasoning)
In a frying pan, heat the olive oil and caramelize the garlic
Add two scoops of cooked black beans, mash them coarsely with the same scoop, and refry them for five minutes
Pour the content from the frying pan into the pressure cooker with the remaining black beans
Cook at low heat without covering for 15 minutes or until the sauce thickens slightly.
