Black Beans

Black Beans:
• 1 12oz packet black turtle beans (dry). I typically use Blanditos brand
• 2 bay leaves
• ½ packet Knorr seasoning
• 10-15 cloves garlic –minced –fresh
• 1 ½ yellow onion – ½ whole & full finely chopped
• ¼” thick slice red bell pepper
• 4 pitted olives
• Touch of dried oregano
• Touch of ground cumin
• Touch of vinegar
• Touch of sugar
• Salt to taste

Rise beans and remove dirt particles, etc. Place beans in pressure cooker with ½ onion, salt and enough water to cover them 2 times. Cover and cook on high. Set timer for 25 minutes once pressure cooker reaches top pressure. In a saucepan, poor olive oil (extra virgin) to cover bottom of pan about ¼” deep. Bring oil temperature up but do not let oil fry over. When oil is warm, stir fry chopped onion. Once onion starts looking “glassy” and see–through, stir in minced garlic and stir. Do not let onion/garlic mix get burned or you will give your beans a bitter taste.
Pull beans off heat and run tap water over pressure cooker to bring down pressure quickly. Open and sample beans – they should be cooked through completely (press between thumb and forefinger to test), however will be whole – not falling apart.
Ladle some of the beans into your saucepan and mix with oil/onion/garlic mix. To this add all the other ingredients and then transfer this seasoned mix back into the pressure cooker with the rest of the beans. Cover loosely and bring then a slight boil. Bring down to a gentle simmer and stir frequently. Keep checking often so that the beans will not stick to the bottom of the pressure cooker and burn. Taste for salt and add to taste. Beans are ready when they open up a bit and all the ingredients look blended in nicely.