• 1 cup (tea) of black bean
  • 6 cups of water
  • 1 bay leaf
  • 2 tomatoes
  • 1/2 finely chopped onion
  • 3 cloves of garlic
  • 2 sprigs of coriander (1 with root)
  • 1 tablespoon olive oil
  • Coriander leaves to taste to serve
  • Salt and ground black pepper to taste


  • Step 1: Soaking: Place the beans in a sieve and wash under running water, discarding any pebbles or holey grains

  • Step 2: Soaking: Transfer the grains to a bowl and cover with 3 cups of water, discard any grains that float

  • Step 3: Soaking: Cover the bowl with a plate and leave the beans to soak for 12 hours. Change the water once during this period to reduce cooking time and eliminate substances that make the beans indigestible

  • Step 4: Cooking: Drain the beans, discard the soaking water and transfer the beans to the pressure cooker

  • Step 5: Cooking: Cover with 3 cups of water, add the bay leaf, cover the pan and place over high heat

  • Step 6: Cooking: As soon as it starts to sizzle, lower the heat, let it cook for 15 minutes, turn off the heat and wait for all the pressure to release before opening the lid

  • Step 7: Cooking: Peel and finely chop the onion and garlic cloves. Wash, dry and cut the tomatoes in half, discard the seeds and cut into 0.5cm cubes. Wash, dry and finely chop the roots, stems and coriander leaves

  • Step 8: Cooking: Place a medium pan over medium heat to heat. Drizzle with olive oil and add the onion. Season with a pinch of salt and sauté for about 5 minutes, until it starts to brown. Add the garlic, root and stems of coriander and sauté for 1 minute to perfume. Add the tomato and sauté for another 2 minutes

  • Step 9: Cooking: Add 1 ladle of cooked beans (with broth) and mix well, kneading the grains with a spatula — this puree helps to thicken the bean broth

  • Step 10: Cooking: Add the rest of the cooked beans (with the broth), season with ½ teaspoon of salt and pepper to taste and let cook for about 10 minutes, or until the broth thickens

  • Step 11: Cooking: Turn off the heat and mix in the chopped coriander leaves. Serve then with whole coriander leaves to taste


  • 1: Soaking reduces cooking time and eliminates substances that make the beans indigestible

  • 2: Attention: If you are using a pressure cooker, wait for all the pressure to release before opening the lid

  • 3: You can use a normal cooker instead of a pressure cooker, but the cooking time increases. Use a fork to check if the grains are already soft. They knead easily when they are done

  • 4: You can freeze the beans in freezer bags or disposable lunch boxes, the shelf life is approximately 3 months

  • 5: To defrost, you can remove them from the freezer and place the beans in the refrigerator the day before. However, it is possible to defrost them in the pan