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This recipe comes from "The Illustrated Food and Cooking of the Caribbean Central and South America" by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot.
Units: US | Metric
Serving Size: 1 (696 g)
Servings Per Recipe: 4
The following items or measurements are not included:
fresh thyme sprigs