Black beans or Frijoles Negros are a staple common to Cuban cooking. You will find that although they may seem common, they can be used in a variety of different dishes and the “potaje” is one of the most traditional and tasty. You can soak them overnight, but there is no need with this version

1 tablespoon/15ml olive oil

3 cloves of garlic, peeled and crushed

1 medium onion, peeled and chopped

1 tablespoon/15ml tomato paste (concentrate)

4 ounces/115 g oil packed sun dried tomatoes, cut into julienne (optional)

2 teaspoons/10ml paprika

1 tablespoon/15ml ground cumin

2 bay leaves (1 if fresh)

½ teaspoon/2ml chili powder

1 teaspoon/5ml salt

1 teaspoon/5ml pepper

1 pound/450g dried black beans

6 cups/1 1/2 liters vegetable stock or water

1 tablespoon/15ml vinegar

In a pressure cooker set “brown” add olive oil and let heat up.  Add the garlic, and onion. Let soften 1-2 minutes, but not getting any color.  Add the tomato paste, stir around and let brown (about 2 minutes). Pour in the sun dried tomatoes, paprika, cumin bay leaves, chili powder, salt, pepper black beans and stock.  Bring to a boil. Cover and set on high pressure for 40 minutes. Remove the lid and add the vinegar. There should be enough water to just cover the beans, so if necessary add a bit or water. If you want a thicker sauce you can add a slurry made from corn flour/starch or potato starch and water.

Serve with saffron rice, fresh tomato salsa and  an avocado, cucumber and onion salad.