From Cynthia Serena's kitchen in Mexico.

Originally published on Cookpad Mexico as Frijoles de la olla, with US measurements.

Beans from the Pot

Name: Beans from the Pot
Cuisine: American
Ingredients: 2.2 pounds Peruvian beans; 3 quarts water; 2-4 tablespoons salt; Pressure cooker

Cooking beans is essential, and you can cook a kilo, let them cool, and freeze in portions of about a quart so you can use them whenever you need.

Cooking beans is essential, and you can cook a kilo, let them cool, and freeze in portions of about a quart so you can use them whenever you need.

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Ingredients

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1

Clean the beans, removing stones, sticks, etc. Then wash them well by rubbing them against each other under running water, and soak them overnight.
2

Cook them in your pressure cooker for 35 minutes or as directed by your cooker, ensuring the water covers the beans. Let the internal control valve release, which you can do under running water.
3

Once the valve releases, you can open the pressure cooker and check the beans; they should be almost al dente. Add two tablespoons of salt and boil for an additional 10-15 minutes.
4

You can serve the freshly cooked beans with chopped tomatoes and onions, cheese, or cream to taste, alongside grilled meat, chorizo, or a good piece of pork rind. You can let them cool, divide into portions, and freeze so you always have beans from the pot available for your dishes or to make delicious refried beans.