Ingredients

Bean base

• 16 oz of pinto beans (soaked for a minimum of 6 hours)
• 1-2 pig's trotters (optional but delicious)
• 2 bay leaves

Sofrito

• ½ red bell pepper
• ½ yellow or green bell pepper
• ½ white onion
• 2 tablespoons of garlic (fresh or in paste form)

To fry

• 2 cups of cooked beans, without water
• 2 cups of beans with cooking liquid
• 2 teaspoons of ground annatto
• 1 ½ teaspoons of white sugar
• 1 tablespoon of QBA Flavor Fine Green Salt
• 1 tablespoon of apple cider vinegar
• Olive oil (enough for frying)

Preparation

1. In a pressure cooker, cook the beans with the pig's feet and bay leaves until soft (approx. 30–40 min after the whistle).
2. Blend the bell pepper, onion, and garlic using pulse mode so that they are chopped and not liquid.
3. Sauté that mixture in olive oil until it releases its aroma.

Refry

1. I added 2 cups of beans without water, squeezed them well and sautéed them together with the sofrito.
2. Then add 2 cups of beans with their liquid.
3. Add annatto, sugar, fine green salts and vinegar.
4. Lower the heat to medium-low and let it thicken, stirring so that it doesn't stick.