Instructions

1. Drain soaked beans, cover with water and bring to a boil.
2. Add the Broth Powder.
3. Bring to pressure in the pressure cooker and cook 10 min.
4. Let the pressure come down naturally. Alternatively, simmer 2-4 hours until beans are soft but still hold their shape. Time will vary depending on the freshness of the beans
5. Meanwhile make the sofrito.
6. Saute the onion and pepper in olive oil until soft.
7. Add the cumin and sauté 2 minutes.
8. Add the sherry vinegar and simmer 5 more minutes
9. Add to the Beans and simmer until the beans are very soft but hold their shape. You may have to bring the pressure back up in the pressure cooker for another 3 minutes or so. You may also have to add a bit more water.
10. Add Salt and Pepper to taste. Salting after the beans cook keeps them soft and plump.

Instant Pot Directions: Use the Saute function to make the sofrito as directed above. Remove the Sofrito and set aside. Add soaked beans to the Instant Pot and cover with water by 2 inches. Add broth powder and turn on manual setting. Lock the pressure valve and set time for 9 minutes. Let pressure come down naturally for 5 minutes, then release the rest. Check the beans and add the Sofrito and season generously with Salt. If the beans are not done you can either simmer until they are or bring back to pressure for 1-2 more minutes