Beans

  1. Soak about half a packet (500g) for 6 hours, changing the water halfway through.
  2. Put beans in the pressure cooker pot with ~1l water (cover plus a bit), and a couple of bay leaves.
  3. Put the pressure cooker on seleção manual, médio, 9 minutes.
  4. Meanwhile, very gently fry ~4 cloves of garlic for a little time. Set aside.
  5. Take a couple of ladles of the beans + liquid, put them in the frying pan with the garlic, mash it a bit, let it cook a bit. Add that back to the beans, salt, and you’re done.

Thoughts

  • After first go: I found the beans a bit on the crunchy side, would have pressured them for a couple more minutes maybe. Apart from that, quite good. They don’t have that delicious Iracema taste, though. I wonder about maybe letting the whole thing cook together for a bit. Or some more garlic? Not sure. Many recipes seem to also put onion and black pepper.
  • Second try, 21 Feb: 11 mins instead, and ~8 hours soaking
  • Third try, 3 Dec: 12 mins on medium, after like ~6 hours soaking (they came out very soft). (Lena said you only need to soak for like 15 mins but I forgot.)