How to Cook Black Beans in a Pressure cooker

30 g EVOO
2 g freshly ground pepper
200 g black beans
400 g chicken stock (or water)
8 large cloves of garlic, peeled

Add EVOO and pepper to the base of a pressure cooker and heat over medium heat until the black pepper becomes fragrant. Add the beans, the chicken stock, and the garlic, cover, and cook at 1 bar for 15 minutes. Depressurize by running cool water over the top of the pressure cooker. Smoosh the garlic and stir to create a thicker sauce.

Let cool to room temperature and store in the fridge for up to 4 days.