1 bag (14oz.) dried black beans, soaked overnight then drained
3 cups water
3 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium green pepper, chopped fine
4 garlic cloves, chopped fine
1 tsp. ground cumin
1 tsp. oregano
2 tsp. salt
1 tsp. sugar
¼ tsp. ground Pepper
1 bay leaves
2 tablespoons dry sherry (optional)
2tsp. white vinegar
1. Heat the oil. Add the onions and peppers and cook until soft and the onions are translucent.
2. Add the garlic and spices, cook for 2 minutes.
3. Add the vinegar, wine and sugar.
4. Place 3 cups of water into the pressure cooker pot. Add beans. Close and lock the lid. Bring to pressure on high heat, cook for 25 minutes at HIGH pressure. Release pressure using the natural release method.
5. Uncover and take 1½ cups of the beans and their liquid and place in a blender, puree and pour back into the pot of beans for a better consistency.
2 pounds (900 g) top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 cup (250 ml) beef broth, plus 1/2 cup
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) cornstarch
2 teaspoons (10 ml) brown sugar
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) freshly ground black pepper
1. Sprinkle the black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6-quart (5.5 L) slow cooker, along with the onion and bell peppers.
2. In a medium-sized bowl, combine: 1 cup beef broth, soy sauce, brown sugar, ginger, and garlic powder. Pour over the steak in the slow cooker.
3. Whisk together the remaining 1/2 cup beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients.
4. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving, and adjust seasoning, if necessary.