Recipe from Martha Pego
Ingredients
For Soaking The Beans
300 grams of bulk organic beans
1,000 ml (~4 cups) of filtered water
1 tablespoon Kosher salt or 1-1/2 teaspoons sea salt
For Cooking The Beans
750 ml water (~3.5 cups) of filtered water (2,000 ml for 1 pound of beans and duplicate the rest of the ingredients)
1/2 small onion with root part
1 large garlic clove, peeled
1/2 teaspoon Kosher salt or 1/4 teaspoon sea salt
1-1/2 teaspoons light olive oil (see notes)
Directions
1. Pick over the beans to ensure no small pebbles or other debris. Rinse. Transfer to a large bowl and cover them with the filtered water, add 2 tablespoons of coarse Kosher salt, or 1 tablespoon of fine salt, and let them soak for at least 8 hours and up to 12 hours, at room temperature. Drain the beans. See notes.
2. Transfer the drained beans to the pressure cooker. Add the onion, garlic, salt, and oil. Pour the filtered water over the beans and stir to combine.
3. Set the pressure valve at "high pressure" and close the pressure cooker. Set the pressure cooker over high heat until the yellow button pops. Immediately lower the temperature to low (level 2 of 10). Cook for 35-40 minutes, depending on the size of the beans. If the yellow button falls it means that the pressure cooker has lost pressure. Increase the heat to high until it pops up again and then reduce the heat to finish cooking.
4. Remove the pressure cooker from the heat and allow it to cool down. When the yellow button falls, switch the pressure valve to "release" to allow any remaining steam to escape. Open the pressure cooker.
5. If the beans are not soft and cooked, cook at high pressure for another 5 minutes and let the pressure cooker cool down before opening. Repeat this process until the desired consistency is achieved. If the beans' liquid is not thick enough, get a portion of the beans, smash them, and then incorporate the rest of the beans mixing well. Repeat this until achieving the right consistency.
6. Correct seasoning and transfer to a clean bowl and remove the onion and garlic. Taste and correct seasoning.
Notes
- Soaking the beans. Avoid substituting soaking the beans overnight for soaking them in hot water for a few hours. Soaking them for a few hours in hot water will not give the same results. The salt helps soften the outside of the beans and allows water to be absorbed. The beans will plump up nicely duplicating or even triplicating in size. This method will also allow the beans to be evenly cooked, more tender, and better seasoned. Discard the soaking water, rinse the beans, and cook them in fresh water with more salt.
- Olive oil. Using intense flavor olive oil will make the beans sauce green and unpleasant to the sight.
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