Equipment
- Pressure cooker
Ingredients
- 1/2 lb Black Beans
- 4 cups Water
- 1½ Green Peppers
- 1 Onion
- 3 cloves Garlic
- 3 Dried bay leaves
- 1 tsp Salt
- 2 tsp Garlic powder
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp White vinegar
- Salt to taste
Instructions
- Place the beans in the pressure cooker and pour two cups of water into the pot. Let the beans soak for at least four hours.
- Once the beans have been there for four hours, add the remaining two cups of water. Chop a pepper and half an onion into quarters and add to the pot. Add the garlic powder, 1 tsp salt, and bay leaves. Close the pressure cooker and cook on high heat for 25 minutes, once the pot gains pressure.
- While the beans are cooking. Dice half an onion, half a pepper and three garlic cloves to make a sofrito. Place a tablespoon of olive oil in a pan and heat over medium-high heat. Once hot, add the diced onions, pepper, and garlic and cook for about 3-5 minutes, till soft. Remove from pan and set aside.
- After the beans are done cooking for 25 minutes, carefully release the pressure from the pressure cooker. Add the sofrito, cumin, oregano, and salt (to taste) to the beans and stir. Bring the beans a boil and reduce the heat to let the beans simmer for another 15-20 minutes. (If you like your beans watery you can let it simmer for about 10 minutes. The more it simmers the thicker it will come out).
- Finally turn off the heat and and the vinegar to the beans and stir. Serve over rice or on its own. Enjoy!
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