Black beans, 2 cups
Water, 5 cups for soaking
Oil, 1 tablespoon or water
Onions, 1 or 2, chopped
Garlic, 1 bulb, about 40 grams, crushed and minced.
Ginger, 1 Tablespoon, minced
Turmeric, 1 Tablespoon, minced or 1 teaspoon of dried turmeric powder. (too much will be bitter)
Cinnamon, 1 Tablespoon.
The rinsed beans and
Water, 4 cups
Jalapeño, 1, minced
Oregano, 2 teaspoons dried or 2 Tablespoons fresh, minced.
Cumin seeds, 1 Tablespoon, then grind.
Black pepper, 1 teaspoon freshly ground.
Coriander, 1 Tablespoon if desired.
¼ c soy sauce
1 cup dulse or other sea weed (optional).
For Instant Pot:
The beans are softer and generally better this way and you don't have to monitor the cooking.
Decrease the water to 3 cups
Saute the vegetables in the Instant Pot
Add the beans and water
Pressure cook high for 50 minutes then let naturally decompress.
Then add the 5th ingredients.
Sort to check for any foreign material, then soak the beans for 5 or more hours.
Drain and rinse the beans.
Heat a 4 quart or larger pot.
Add the oil or water
Add the 2nd ingredients. Stir and cook on medium high, until the garlic just begins to brown.
Add the beans and then the water, in that order to keep from being splattered when the water hits the hot oil.
When the beans are boiling turn the heat down to a low boil (more than a simmer), 1 to 2 on my electric stove. You want to be able to cover the pot and not have it boil over.
Add the 4th ingredients and stir.
After about an hour check to see if the beans are soft. If so add the 5th ingredients. At this point you can turn the heat down to very low. If they are as soft as you want them turn them off and let the pot stay on the hot surface for at least 15 minutes. The seaweed doesn't need to cook, just soften.
The beans take about 1 ½ hours too cook unless you add something salty, like the seaweed or soy sauce, or something acidic like tomatoes or vinegar. Then it takes forever!!! I've tried it.