11/2 cup of black beans
1/4 cup of olive oil
1 tablespoon of paprika sauce
21/2 liters of water
400 g of squid rings, cut into 0.5 cm pieces
4 cloves of garlic, minced
4 medium tomatoes, diced
1 large onion, diced
Salt to taste
11/2 cup of black beans
1/4 cup of olive oil
1 tablespoon of paprika sauce
21/2 liters of water
400 g of squid rings, cut into 0.5 cm pieces
4 cloves of garlic, minced
4 medium tomatoes, diced
1 large onion, diced
Salt to taste
Place the black beans in a pressure cooker, cover with water, seal and bring to a boil
When boiling, reduce heat and cook for 20 minutes or until the black beans start to soften
Reserve one cup of broth and discard the rest
In a medium pan, combine olive oil, onion, garlic, and tomato and sauté over high heat, stirring occasionally, for 10 minutes or until the tomato is tender
Add paprika sauce, salt, and reserved broth, stir well and let simmer
Reduce heat, add squid rings and black beans, and cook for 15 minutes or until both are tender
Transfer to a bowl and serve immediately.
