Soak beans (overnight) in a large pot filled with at least 1-2 inches of water.
Drain the soaked beans, next morning. Rinse the beans as well as the pot. Add the rinsed beans to the same pot, and fill with 2 inches of water. Boil this pot completely.
Let it boil for at least 10 minutes. In the meantime, chop the remaining ingredients. Once boiled, drain the beans once again.
Add the pre-boiled beans in addition to the remaining ingredients (except cooked rice) into the slow cooker. Now, add about 5 cups of water, covering the ingredients with at least an inch of water.
Stir the mixture, cover with lid, and cook on high-pressure for at least 6 hours. Mash half of the beans (with a potato masher) nearly an hour before serving. Stir in; cook on high-pressure for next 1 hour.
Before serving, adjust the seasoning. Add cayenne and additional salt.
Ingredients
Directions
Soak beans (overnight) in a large pot filled with at least 1-2 inches of water.
Drain the soaked beans, next morning. Rinse the beans as well as the pot. Add the rinsed beans to the same pot, and fill with 2 inches of water. Boil this pot completely.
Let it boil for at least 10 minutes. In the meantime, chop the remaining ingredients. Once boiled, drain the beans once again.
Add the pre-boiled beans in addition to the remaining ingredients (except cooked rice) into the slow cooker. Now, add about 5 cups of water, covering the ingredients with at least an inch of water.
Stir the mixture, cover with lid, and cook on high-pressure for at least 6 hours. Mash half of the beans (with a potato masher) nearly an hour before serving. Stir in; cook on high-pressure for next 1 hour.
Before serving, adjust the seasoning. Add cayenne and additional salt.
