1 1/2 cups of black beans (300 g)
21/2 liters of water
1/4 cup of olive oil (60 ml)
1 large onion (150 g), chopped
4 cloves of garlic, minced
4 medium tomatoes (480 g), cut into pieces
1 tablespoon of chili pepper paste
1 teaspoon of salt
5 large shrimp, cleaned (400 g), cut into 0.5 cm pieces
1 1/2 cups of black beans (300 g)
21/2 liters of water
1/4 cup of olive oil (60 ml)
1 large onion (150 g), chopped
4 cloves of garlic, minced
4 medium tomatoes (480 g), cut into pieces
1 tablespoon of chili pepper paste
1 teaspoon of salt
5 large shrimp, cleaned (400 g), cut into 0.5 cm pieces
In a pressure cooker, place the black beans, cover with water, seal, and
bring to a boil (when it starts to simmer)
Reduce heat to low and cook until the beans are tender (about 20 minutes)
Place the pressure cooker under running water to release all steam
Open the cooker, drain, and reserve 1 cup of broth (240 ml)
In a medium-sized pan, combine olive oil, onion, garlic, and tomato and sauté over high heat, stirring occasionally with a wooden spoon, until the tomato is tender (about 10 minutes)
Add chili pepper paste, salt, and reserved broth
Stir and bring to a boil
Reduce heat and add shrimp and reserved black beans
Cook until both are tender (about 15 minutes)
Transfer to a bowl and serve immediately
210 calories per serving
