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This is a very easy-to-prepare dish. The original Mexican "Pot beans" (Frijoles de la olla).
Perfect for diabetics, since the complex carbohidrates are absorbed slowly and there are no surges in your sugar levels.
Ingredients:
3 garlic branches
1 lb Beans
Drinking water (approx 1/4 galon or more as needed)
1 tablespoon of "sea salt" (or table salt if you don't find sea salt)
Preparation
Wash the beans with running water, and keep them soaking for the night. Next morning, strain them.
Plut beans along with garlic (pealed) and salt in a pressure pot.
Pour water so that the water level is 3x the level that the beans had originally.
Heat with high-flame for 5 minutes and then lower flame to low-level.
Carefully place the pot cap and the pressure valve.
Leave boiling for 2 hours and turn of the fire.
Let it dwell for 20 minutes. And enjoy!!
CAUTION: never try to open the pot before you have make sure that there is absolutelly no pressure inside (normally 20 minutes after turning off the heat)
Perfect for diabetics, since the complex carbohidrates are absorbed slowly and there are no surges in your sugar levels.
Ingredients:
3 garlic branches
1 lb Beans
Drinking water (approx 1/4 galon or more as needed)
1 tablespoon of "sea salt" (or table salt if you don't find sea salt)
Preparation
Wash the beans with running water, and keep them soaking for the night. Next morning, strain them.
Plut beans along with garlic (pealed) and salt in a pressure pot.
Pour water so that the water level is 3x the level that the beans had originally.
Heat with high-flame for 5 minutes and then lower flame to low-level.
Carefully place the pot cap and the pressure valve.
Leave boiling for 2 hours and turn of the fire.
Let it dwell for 20 minutes. And enjoy!!
CAUTION: never try to open the pot before you have make sure that there is absolutelly no pressure inside (normally 20 minutes after turning off the heat)