Step 1

Rinse beans in tap water two times. Discard broken beans which usually float to the top. Drain and discard water.

Step 2

Soak beans at room temperature overnight. Discard the soaking water.

Step 3

Add beans and 2 cups of water in a pot. Cover with lid and bring water to a boil. Reduce heat to medium-low once it starts boiling. Simmer for 45 minutes to 1 hour until it's soft and can be easily mashed with your fingers. Add water as necessary.

Step 4

Place beans and 1 1/2 cups water in pressure cooker. Place and lock the lid. Set the heat to high until cooker begins to sizzle and steam comes out of the nozzle. Reduce the heat, pressure cook for 22 minutes. For instant pot: use high pressure, set valve to sealing.

Step 5

Release the pressure: use cold water release for stove-top pressure cooker, quick release if using instant pot.

Step 6

Pour cooked beans in a colander to drain excess water. Put beans in a blender or food processor. Add sugar and salt. Puree until smooth.

Step 7

Pour mixture in a pan or deep skillet. Turn on heat to medium-low. Cook until liquid has evaporated and consistency thickens. Stir frequently.

Step 8

Remove from heat and cool completely. The mixture will continue to thicken as it cools. Transfer to a container and refrigerate if not using immediately.