Following the advice, in my house they went to work to prepare the beans, following the traditional way of preparing it in Venezuela: Before cooking the beans should be rinsed with running water to remove soil and dry leaves. Then you have to put them to soak, before cooking, for no less than 6 hours (my aunt Rosa) let the beans rest in water all night), as this improves the texture and facilitates digestion.
For each kilogram that is prepared, a teaspoon of baking soda can be added, so that the heat does not excessively soften the seeds. Cooking can be done in a pressure cooker (30 minutes after steam comes out through the lid valve) or in pewter or clay containers (approximately 4 hours), always with plenty of water. The pork, pork, pork or pork paticas (choose yourself) are set apart, and when they are ready, they are added to the pot where we are preparing the beans. Once this process is complete, salt can be included (making it harder before bean) and sofrito, prepared with onion, paprika, sweet pepper, garlic, cilantro, onoto or achote and salt to taste.
A wise advice from our friend Isbel, tells us that beans should be allowed to cool to room temperature before storage in the refrigerator, otherwise they can undergo decomposition in 3 or 4 days. Likewise, some nutritionists suggest that when they are consumed they are combined with cereals or their derivatives (corn, rice, wheat, arepa, tortilla or bread) in order to improve their nutritional content. Another very valid observation is that you can omit the pig, pig, pig or pork patico (choose yourself) in the preparation, when dietary reasons so advise. Anyway, the beans have an incomparable flavor.
We must take into account the advice of our elders: a diet is considered healthy the more varied it is. For this reason, beans should be included in their menu to benefit from their qualities and to create a great variety of dishes, which will always have a pleasant and innovative flavor.
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