Step 1

Put beans in the pressure cooker or Instant Pot and cover them with water so there’s 2 inches over them (10 cups).

Step 2

Soak overnight, but don’t drain.

Step 3

Next day, cover and seal the pressure cooker (or Instant Pot) over medium heat, when the pot comes to pressure cook high pressure 20 minutes. Natural release.

Step 4

While the pressure releases, in a large skillet, heat oil over medium-low heat and add garlic, tomato paste, cilantro, red onion, pepper, bouillon cube and saute about 10 minutes, stirring.

Step 5

Open the pressure cooker when the steam releases, take 25% of the beans and liquid and transfer to the blender. Puree well then return to the pot.

Step 6

Add adobo seasoning and salt (about 1 teaspoon), or to taste.

Step 7

Add the sauteed vegetables to the beans and bring to a boil over medium heat. (In the Instant Pot use the saute button.)

Step 8

Boil uncovered over medium-low heat until the texture becomes creamy and the liquid reduces, about 30 minutes stirring often.

Step 9

Remove cilantro, pepper and onion and serve over rice. Makes 9 cups.