Frijoles negros de la olla (express) de la abuela 
Grandma's Quick Black Beans
As part of the #demuertosareyes challenge, I've decided to preserve some of my mom's recipes for posterity. Every family has its own way of preparing beans; this is how she taught me to cook black beans, as she seasons other types differently. They're delicious freshly cooked with chopped onion, cilantro, and chili. Plus, they're very nutritious. #healthy #DASH
Grandma's Quick Black Beans
As part of the #demuertosareyes challenge, I've decided to preserve some of my mom's recipes for posterity. Every family has its own way of preparing beans; this is how she taught me to cook black beans, as she seasons other types differently. They're delicious freshly cooked with chopped onion, cilantro, and chili. Plus, they're very nutritious. #healthy #DASH
Cooking Instructions
- 1
Clean the beans, removing stones and any debris. I leave the broken beans because my mom taught me they help thicken the broth. Wash them, place them in the pressure cooker, and cover with 6 cups of water. Soak for 12 hours or use the quick trick: wash them, cover with water, and bring to a boil. Once boiling, turn off the heat and let them sit for an hour, and they're ready as if soaked for 12 hours. Prepare the rest of the ingredients.
- 2
To the hydrated beans, add the onion, garlic, epazote, oil, and the other two cups of water. Do not add salt at this point because it makes them tough. Cook for 35 minutes from the time the pressure regulator starts to rock. After the time has passed, let the pressure drop, open the pot, and check that they are well cooked. Add the salt and boil for 5 more minutes to season.
- 3
Serve freshly made in a bowl with the broth, chopped onion, cilantro, and green chili, or use them to accompany your favorite dish. They're my favorite; my grandfather used to say that a Mexican home can't be without beans, and I agree.
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