Black Beans

The night before, wash black beans real well. Add 9 cups of water into the pressure cooker, add the beans and 1 green pepper, cut in half with seeds removed. Let soak overnight.

The next day, after they have soaked real well, close the lid on the pressure cooker and start cooking on high. As pressure begins to build, a slight amount of steam will appear and the hissing sound is air and steam escaping from the cooker as pressure rises. When correct pressure is reached, the lid contro will higgle and sputter. This can take around 15 minutes.

Reduce heat to medium-low so control jiggles moderately. Cook for 30 minutes.

Turn off and let cool (if in a hurry, can cool off under cold running water). Do not force open, should glide open easily.

Once you have opened the cooker, remove the pepper and throw out. Beans should be soft and liquid should still be watery.

Heat the beans, first on high to get them hot, then reduce heat to medium-low.

Wile at the same time, in a frying pan, heat olive oil and add chopped onion, green pepper and garlic cloves (best if chopped in food processor).

Add one cup of mashed black beans and stir well.

Stir all these ingredients into the beans in the pressure cooker. Mix will.

Add salt, oregano, comino, hoja de laurel and sugar. Cook uncovered over medium heat approx. 1/2 hour.

Add vinegar and vino seco and continue cooking approx. 20-30 minutes. Add olive oil and turn off heat. Keep covered while not using.

To re-heat, do so uncovered.