1 1/2 cups of black beans (300g)
15 cups of water
1/4 cup of olive oil
1 large onion, chopped (150 g)
4 cloves of garlic, minced
4 medium tomatoes, cut into pieces (480 g)
1 tablespoon of pepper sauce
1 teaspoon of salt
5 large squid, cleaned and cut into 0.5 cm rings (400 g)
1 1/2 cups of black beans (300g)
15 cups of water
1/4 cup of olive oil
1 large onion, chopped (150 g)
4 cloves of garlic, minced
4 medium tomatoes, cut into pieces (480 g)
1 tablespoon of pepper sauce
1 teaspoon of salt
5 large squid, cleaned and cut into 0.5 cm rings (400 g)
In a pressure cooker, cover the black beans with water, seal and let it simmer on high heat
When the cooker starts to whistle, reduce the heat and cook for about 20 minutes, or until the black beans start to soften
Place the cooker under running water and remove all the steam
Drain, reserving 1 cup of broth
In a medium pan, combine the oil, onion, garlic, and tomato
Simmer on high heat for 10 minutes, or until the tomato is tender, stirring occasionally
Add the pepper sauce, salt, and reserved broth, mix well and let it simmer
Reduce the heat, add the squid rings and black beans, and cook for 15 minutes, or until they are tender
Transfer to a bowl
Serve hot.
