Ingredients

• 3 cups beans

• 4 cups water

• 1 teaspoon salt

• 1 large onion

• 1/2 large bell pepper

• 1/2–1 Scotch bonnet pepper

• 1/3 cup oil

• 1/2 teaspoon salt

• 1 beef seasoning cube

• Extra 1/4–1/2 cup water

Direction

Gas Stove Method

1. Pick and rinse beans.

2. Chop half of the onion.

3. Add beans, chopped onion, and half the salt to a pot.

4. Add water to cover beans and cook 40–60 minutes, adding water as needed.

5. Blend remaining onion, bell pepper, and Scotch bonnet.

6. Heat oil in a separate pot.

7. Add blended mix, season, and fry 10–20 minutes on low heat.

8. Add cooked beans to the sauce.

9. Stir-fry briefly, add leftover bean water or regular water.

10. Cover and cook 5–10 minutes on low-medium heat.

11. Stir and serve.

Electric Pressure Cooker (Instant Pot)

1. Pick and rinse beans.

2. Add beans to pressure cooker with water just above the beans.

3. Add chopped onions, half the salt, and half a bouillon cube.

4. Cook on medium pressure for 20–25 minutes.

5. Allow natural release for 10 minutes.

6. Blend onion and peppers.

7. Heat oil and fry blended mix with remaining seasoning for 20 minutes.

8. Add cooked beans and bean liquid.

9. Cook 5–10 minutes on low-medium heat.

10. Serve.

Manual Pressure Cooker

1. Add washed beans and water just above the beans.

2. Add chopped onions, half the salt, and half a bouillon cube.

3. Lock lid and cook on medium pressure for 20–25 minutes.

4. Allow natural release for 10 minutes.

5. Blend onion and peppers.

6. Heat oil and fry pepper mix with remaining seasoning for 20 minutes.

7. Add cooked beans and bean liquid.

8. Cook 5–10 minutes on low-medium heat.

9. Serve.