Black Ground Bean Recipe

Leave the beans to soak 2 hours. Cook the beans in Pressure Hoya (express) with garlic, Laurel, salt and a little cumin for 2 hour at medium temperature, watching that they do not stick or are very cooked. Once cooked, strain the broth and crush them by adding some broth until a soft cream is. Fry the onion cut into very small pieces and when it is transparent to add the bean cream, season them with the pepper, a small mustard spoon and rectify the salt point. If it is very dry to put a little more broth. Serve in a deep bowl leaving a hole in the middle to put the cream and accompany with the Nachos.