- 2 cups dried carioca (or pinto) beans
- 8 cups of water, plus more for washing and soaking
- 2 bay leaves
- 3 strips of bacon, chopped
- 1 medium onion, chopped
- 4 cloves of garlic, minced
- Salt to taste
- Pick through the beans, discarding the damaged ones and any stones you may find.
- Wash the beans several times, until the water coming out of the beans is translucent.
- Boil enough water to cover the beans and soak the beans overnight.
- The next day, drain the beans and discard the water.
- In a pressure cooker, add the beans, the bay leaves and 8 cups of water. Cook over high heat until the pressure builds up. Lower the heat to medium and cook for 30 minutes or until the beans are tender and al dente but not falling apart. If the beans are not ready, continue cooking in increments of 15 minutes, until they are soft.
- If cooking in a regular pot, add the beans and 8 cups of water and cook over high heat until the water boils. Lower the heat to low and simmer for 1.5 to 2 hours, covered, until the beans are tender and al dente.
- In a large skillet, add the bacon and let it cook in its own fat.
- Add the garlic and onion and sauté with the bacon until translucent.
- Add a ladle of beans (just grains, no broth) to the skillet and let it cook for a minute or so. With the back of a wooden spoon, mash the beans until you have almost like a paste consistency.
- Add the rest of the beans (with broth) to the skillet, lower the heat to medium-low and cook until the broth thickens. That should take 10 to 20 minutes.
- Season with salt, discard the bay leaves and serve with rice.
If freezing, freeze after cooking in the pressure cooker and season on the day you plan on serving.