3 cubes chicken broth
Water–enough to cover the beans
1 onion, finely chopped
1 lb bacon, cooked (optional)
Bean seasoning (optional)
1 carrot, grated
1 large tomato, peeled and diced
2 green plantains, diced
Salt and cumin, to taste
Rinse the beans and let them soak in water for at least a day before the preparation, so that they can soften. Don’t throw away the water; you’ll need it to cook later. The next day, add the beans in a pressure pot and the rest of the ingredients and cook for about 1 hour. *If you use a traditional pot, cook for at least 3 hours at low temperature. Remove from the heat and serve.