FOR THE BEANS
|1½ kg (1 1/8 lb)||of beans (|
|water, as needed|
|½||onion, coarsely chopped|
|5||cloves garlic, peeled (3 cloves crushed, the rest finely chopped)|
|150 g (5 ¼ oz)||bacon slices, cut into thin strips|
|150 g (5 ¼ oz)||of |
|3||serrano chiles, open, seeded, finely chopped|
|3||saladet tomatoes, roasted, skin and seeds removed, finely chopped|
|salt to taste|
|½||cup cilantro (leaves only), finely chopped|
|corn or wheat-flour tortillas|
PROCEDURE 1 TO COOK BEANS (CLAY POT)Drain and rinse beans. Cook them with onion, crushed garlic and 4 l (4 ¼ qt) of water in a clay pot over high heat. When boiling, reduce heat to low and cook until tender but firm, for about 2 hours. Remove from heat and set aside.
PROCEDURE 2 TO COOK BEANS (PRESSURE COOKER)Drain and rinse beans. In a pressure cooker, mix beans with onion, crushed garlic and 1 ½ l (1 2/3 qt) of water. Cover and cook for 30 minutes, starting from the time pressure is activated; lower heat. Remove from heat and set aside.