Brazilian Black Beans with Sofrito

Directions

• Bean Preparation – Begin by soaking the black beans in water overnight to enhance their texture and decrease cooking time. After soaking, drain the beans thoroughly.
• Pressure Cooking – Combine the soaked beans, smoked ham hock, and a bay leaf in a pressure cooker. Add enough water to submerge the ingredients by about 2 inches. Secure the cooker’s lid and cook under high pressure for about 45 minutes.
• Making Sofrito – While the beans cook, prepare the sofrito. In a sauté pan, warm the olive oil over medium heat before adding the minced onion and chopped garlic. Sauté until the onion becomes translucent and fragrant.
• Stir in the finely chopped parsley last to keep its vibrant color and fresh taste.
• Combining and Thickening – Once the beans are cooked, release the pressure following the cooker’s instructions and remove the lid. Integrate the sofrito into the beans and simmer uncovered, stirring occasionally. Allow the mixture to thicken to a preferred consistency.