Black beans with bacon and cumin - Recipes

Drain the beans and discard the soaking water. Transfer the beans to the pressure cooker, cover with water and add the bay leaf. Cover the pan and cook over high heat. As soon as it starts to whistle, lower the heat and let it cook for 15 minutes.
While the beans are cooking, prepare the ingredients for the stew. Peel and finely chop the onion and garlic cloves.
After 15 minutes, turn off the heat. Warning: wait for all the pressure to release before opening the lid.
Place a medium saucepan over medium heat to heat. Drizzle with olive oil, add the bacon and sauté for about 2 minutes, until the bacon is lightly browned. Add the onion, season with a pinch of salt and sauté for about 3 minutes, until it wilts. Add the garlic and cumin and stir for 1 minute to flavor it.
Add a ladle of cooked beans (with broth) and mix well, mashing the beans with a spatula — this puree helps thicken the bean broth. Add the rest of the cooked beans (with broth), season with ½ teaspoon of salt and pepper to taste and let cook for about 10 minutes, or until the broth thickens. Serve immediately.