For this recipe you will need an Instant Pot electronic pressure cooker, or other pressure cooker, and a high-speed blender. Read this all the way through before jumping in and making it, so you know what you will need.

Ingredients:

2 pounds of dry black beans, rinsed and drained (do not soak!)
1 T salt (for now; you’ll also be adding more later)
2 T sugar (make sure that it’s vegan!)
1 t cumin
1 t dried oregano
1/2 t pepper
2 chamomile tea bags (yes, really – make sure there are no other ingredients in the tea,
         just chamomile – I use Celestial Seasonings brand)
4 T white cooking wine
4 T apple cider vinegar
7 T olive oil

Dump all of these into the Instant Pot and mix.

Dumping in the Chamomile

Next, throw all of the following ingredients in your blender and blend until completely smooth (it will smell amazing!)

1 large yellow onion, quartered or smaller depending on the strength of your blender
8 cloves garlic
1 green pepper, quartered and deseeded
1 full bunch cilantro, no need to chop, you’re going to throw the stems in too!
1 cup water

Yum!

Pour the sofrito into the beans and stir.

Now get 2 1/2 cups of water and pour it into the blender container (that just had the sofrito in it before you poured the sofrito into the beans) and swirl it around so that you get every last bit of the sofritoey goodness, and pour it into the beans and stir just enough to mix.

Put lid on Instant Pot, lock and seal, and cook on high pressure for 45 minutes.

Natural pressure release.

When all of the pressure is released, open and stir in one more tablespoon of salt.

You can eat them now, but they’re even better the next day!

Enjoy!