Preparation

HOW TO PREPARE THE BEANS:

Place the beans in a sieve and wash with running water. Bring the beans to a bowl and cover with water. Close the bowl and let the beans soak for 8 hours. Change the water twice during this period. Drain the beans and discard the soaking water.

Bring the beans to a pressure cooker, cover with water and place the bay leaf.

Close the cooker, take into the heat, at a high setting and when the pressure starts, lower the heat and cook for 20 minutes. Remove from heat, let the pressure release and carefully open the cooker. Keep it still. In another pan, heat the oil and sauté: the onion, garlic, another bay leaf, bell pepper and jalapeno pepper. Stir constantly until everything starts to brown. Add the vinegar and mix evenly. Add the olives, the beans with the broth and let it cook for approximately 30 minutes, until the broth thickens. The beans should be soft and whole. Add salt to taste. Close the pan and let it rest for a few minutes.

HOW TO PREPARE THE MANGO SALAD:

In a bowl, mix the mango cubes and tomatoes. Season with salt, lemon and coriander leaves.

HOW TO PREPARE THE QUINOA:

Place the quinoa in a very fine sieve and wash under running water. Let it drain. In a pan, add water and bring to a boil over heat at a high setting. When it boils, add the quinoa, salt and let it cook without the lid for 5 minutes. In heat at a low setting and with the pan covered, cook for another 10 minutes or until the water dries up. Turn off the heat and let it rest with the lid on for 5 minutes. With a fork, loosen the quinoa grains that are grouped together so they are very loose.

SERVING

In a bowl, place a very generous portion of beans and next to the quinoa and mango. Serve immediately.


TIP: Black beans can be cooked ahead of time and frozen for up to 6 months.