Mexican Beans

Mexican beans

I tried soaking my beans for about 3 hours, then pressure cooking in the Breville Fast Slow Cooker for 30 minutes on medium pressure worked well too. Slightly mushed some beans though.

Ingredients

• 1 pound (or 2 cups, 1 500 g bag) of dried black beans
• 4 cloves of garlic, peeled
• 1 1/2 white onion, one peeled and halved, half diced
• 2 bay leaves
• Cilantro stems
• Queso Fresco

Directions

1. Rinse and soak beans overnight.
2. Drain and rinse beans.
3. Cover beans with 8 cups of water in a large pot.
4. Add halved onion, garlic, bay leaves and cilantro stems.
5. Bring to a boil, then reduce heat to low and simmer for 60 to 90 minutes.
6. When soft, remove onion, leaves and stems, garlic if you can find it.
7. Saute diced onion in a little oil and salt until soft, no colour.
8. Add beans and some cooking liquid, more salt to taste. Simmer for 15 to 20 minutes, adding more liquid as needed for desired consistency.
9. Serve topped with cilantro and queso fresco.